Baked Chicken with Lemon & Dill

This one pan meal is simple to put together. The lemon and dill give everything a light and refreshing flavor.

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.

You’ll love the flavor of this juicy chicken.

Did you Make this Recipe? I’d love for you to give me a 5 star rating in the recipe card below. If you share it on Instagram, please tag me!

Baked Chicken with Lemon & Dill

Constance Smith – Cosmopolitan Cornbread

This one pan meal is simple to put together. The lemon and dill give everything a light and refreshing flavor.

4.45 from 34 votes

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Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Entrées – Main Dishes

Cuisine American

Servings 4

Calories 462 kcal

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Ingredients

  

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• ▢ 1 lb new potatoes, washed
• ▢ 4 chicken breasts, boneless, skinless
• ▢ 1 lemon
• ▢ 1/4 c extra virgin olive oil
• ▢ 1/4 c country style Dijon mustard
• ▢ 1 teaspoon dry thyme
• ▢ 1/2 teaspoon dry dill
• ▢ 1/2 teaspoon dry oregano
• ▢ 1/4 teaspoon sea salt
• ▢ 1/4 teaspoon freshly ground black pepper
• ▢ 1/3 c kalamata olives, pitted
• ▢ 2 sprigs fresh dill

Instructions

 

• ▢
  To begin, 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 at 325 degrees for 50 minutes, or until the chicken reaches 165 degrees 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!

Notes

This recipe normally serves 4 people. You will notice in the photos that I only used 3 chicken breasts, simply because one of them was “gigantic.” You can adjust to suit your own needs.

Nutrition

Serving: 1cCalories: 462kcalCarbohydrates: 28gProtein: 41gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 16gCholesterol: 102mgSodium: 720mgFiber: 4gSugar: 2g

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.

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This recipe was shared in Meal Plan Monday.