Description
One-Pan Lemon Dill Chicken and Potatoes is a delightful and easy dish that brings the freshness of zesty lemon and aromatic dill to your table. This comforting recipe features tender chicken breasts paired with crispy Yukon Gold potatoes, all enveloped in a tangy lemon sauce. Perfect for busy weeknights or special gatherings, this one-pan wonder promises to impress with minimal cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1.5 lbs Yukon Gold potatoes, diced
- 1/4 cup fresh dill, chopped
- 4 garlic cloves, smashed
- Juice and zest of 2 lemons
- 3 tbsp olive oil
- Salt and pepper, to taste
- 1 cup chicken broth
Instructions
- Preheat your oven to 400°F (200°C). Lightly spray a baking dish with nonstick cooking spray.
- In a large bowl, combine diced potatoes with olive oil, smashed garlic, half of the lemon juice, salt, and pepper.
- Season the chicken breasts with salt and pepper on both sides; rub minced garlic on top if desired.
- Arrange seasoned chicken in the baking dish alongside the potatoes. Drizzle remaining lemon juice over everything.
- Pour chicken broth around the chicken and potatoes. Top generously with fresh dill.
- Bake for 30-35 minutes or until chicken reaches an internal temperature of 165°F (75°C) and potatoes are tender.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with potatoes (approximately 300g)
- Calories: 455
- Sugar: 2g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 108mg