Sheet-Pan Lemon Dill Chicken
This delightful sheet-pan recipe combines zesty lemon and fresh dill with chicken and vegetables for an easy weeknight dinner.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 pieces lemons (juice and zest)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
For the Vegetables
- 1 pound baby potatoes, halved
- 1 cup green beans, trimmed
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, combine olive oil, lemon juice and zest, garlic powder, onion powder, salt, pepper, and fresh dill. Stir until well mixed.
- Add chicken breasts to the bowl, ensuring they are coated in the marinade. Let them marinate while preparing the vegetables.
Cooking
- On a large sheet pan, add the halved baby potatoes and green beans. Drizzle with a little olive oil and sprinkle with salt and pepper. Toss until evenly coated.
- Arrange the marinated chicken breasts on the sheet pan with the veggies. Bake for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the veggies are tender.
- Once finished, take it out of the oven and sprinkle with extra fresh dill if desired. Serve hot.
Notes
For picky eaters, substitute green beans with broccoli or carrots. Leftovers can be stored in an airtight container for up to 3 days, and reheated in the oven or microwave. Don't skip the lemon zest for added flavor.