Description
Juicy, tender one-pan lemon-dill chicken roasted with potatoes and fresh herbs. A zesty, flavorful, and effortless dinner.
Ingredients
Scale
- 4 chicken thighs and 4 drumsticks, bone-in and skin-on
- 1 pound baby potatoes, halved
- 2 tablespoons fresh lemon juice
- 1 lemon, thinly sliced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet or roasting pan with parchment paper or lightly grease.
- In a bowl, whisk together olive oil, lemon juice, garlic, salt, pepper, and dill.
- Place chicken and halved potatoes in the pan and pour lemon-dill mixture over. Toss to coat evenly.
- Arrange chicken skin-side up and top with lemon slices. Ensure potatoes are in a single layer.
- Roast for 35–45 minutes, or until chicken reaches 165°F (74°C) and skin is golden, turning potatoes halfway through.
- Remove from oven and let chicken rest 5 minutes.
- Serve directly from the pan, spooning pan juices over chicken and potatoes.
Notes
- Pat chicken dry for crispier skin.
- Use fresh dill for the best flavor; dried dill is a substitute.
- Do not overcrowd the pan to ensure even roasting.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
Keywords: lemon dill chicken, one-pan chicken dinner, roasted chicken with potatoes, easy chicken recipe, weeknight dinner