This healthy Baked Chicken with Lemon & Dill is a light yet satisfying dish that brings Mediterranean flair to your table.
Tender, juicy chicken breasts are infused with the vibrant zest of lemon and the delicate, herbaceous notes of fresh dill, creating a bright and aromatic flavor profile.
Scattered with briny, plump olives, this dish offers a subtle salty contrast that perfectly complements the citrusy marinade.
Baked to golden perfection, the chicken stays moist and lean, making it a wholesome option for a nutritious dinner.
Simple to prepare and packed with clean, bold flavors, this recipe is ideal for a quick weeknight meal or a healthy addition to your meal prep rotation—delicious proof that healthy eating can be anything but boring.
This dish takes just over an hour to make and the hands-on time is very low, so you can make this just about any night of the week.
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To Make This Recipe You Will Need:
- new potatoes
- chicken breasts, boneless, skinless
- lemon
- extra virgin olive oil
- country style Dijon mustard
- thyme
- dry dill
- dry oregano
- sea salt
- black pepper
- kalamata olives
- fresh dill
- saucepan
- bowl
- whisk
- roasting pan (or baking dish)
- meat thermometer
To begin, place new potatoes in a sauce pan and cover with water. Bring the water to a boil, reduce to a simmer, and cook about 10-12 minutes, or until the potatoes are just fork tender. Drain and set aside.
Lightly grease a baking dish. I use my good old-fashioned “granny ware” roasting pan. Place the potatoes in the pan. Set the chicken breasts on top of the potatoes.
Zest a lemon into a bowl, then juice the lemon into the bowl as well.
Add in oil, mustard, thyme, dill, oregano, salt, and pepper. Whisk these together. Stir in kalamata olives.
Pour the mixture over the top of the chicken and potatoes.
Bake at 325°(F) for 50 minutes, or until the chicken reaches 165°(F) when checked with a meat thermometer.
When the chicken is cooked through, removed the pan from the oven. Place the dill sprigs in the pan, nestled with the chicken, cover, and let it rest for 10 minutes before serving.
Enjoy!
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Baked Chicken with Lemon & Dill
Ingredients
- 1 lb new potatoes, washed
- 4 chicken breasts, boneless, skinless
- 1 lemon
- ¼ c extra virgin olive oil
- ¼ c country style Dijon mustard
- 1 teaspoon dry thyme
- ½ teaspoon dry dill
- ½ teaspoon dry oregano
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ c kalamata olives, pitted
- 2 sprigs fresh dill
Instructions
- To begin, preheat your oven to 325°(F).
- Place the potatoes in a sauce pan and cover with water. Bring the water to a boil, reduce to a simmer, and cook about 10-12 minutes, or until the potatoes are just fork tender. Drain and set aside.
- Lightly grease a baking dish. I use my good old-fashioned "granny ware" roasting pan. Place the potatoes in the pan. Set the chicken breasts on top of the potatoes.
- Zest the lemon into a bowl, then juice the lemon into the bowl as well.
- Add in the oil, mustard, thyme, dill, oregano, salt, and pepper. Whisk these together. Stir in the olives.
- Pour the mixture over the top of the chicken and potatoes.
- Bake for 50 minutes, or until the chicken reaches 165°(F) when checked with a meat thermometer.
- When the chicken is cooked through, removed the pan from the oven. Place the dill sprigs in the pan, nestled with the chicken, cover, and let it rest for 10 minutes before serving.
- Enjoy!
Equipment Used
- bowl
- baking dish or roasting pan
Notes
Nutrition
If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.
Unit Conversions:
Unit Conversion for measurements (if displayed), going from US to Metric is an auto-generated conversion. If you are using the metric measurements, please double-check to confirm that these are accurate with your favorite preferred conversion tool.
This recipe was originally written in 2018, updated in 2025
Made this for our Passover meal last night and it was delicious! Everyone loved it. Cooking at a low temperature kept the chicken from drying out.
They say to never try a new recipe for the first time when having guests over, but I trusted yours and it was a hit! Thanks!!😊
I’m so glad you loved it! And THANK YOU for trusting my recipes. I’ve done this for nearly 2 decade and there’s no AI writing recipes here on Cosmopolitan Cornbread. :)
What temperature do you put the oven at?
325
I really enjoy this recipe. I have a few family members doing low-carb diets, so I replaced the new potatoes with chunks of green cabbage. Turned out great!