Baked Chicken with Lemon & Dill

Prep Time15

Cook Time50

Total Time1 5

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

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

US Customary - Metric

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!

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.

See This Recipe:

https://cosmopolitancornbread.com/baked-chicken-with-lemon-dill/

Equipment Used

Nutrition