Lemon and Dill Chicken
A quick and easy one-pan meal packed with flavor, perfect for busy weeknights.
Ingredients
Main Ingredients
- 4 pieces chicken breasts (boneless, skinless)
- 2 pieces lemons (juice of 2, sliced for garnish) Fresh is best!
- 2 tablespoons fresh dill (chopped) Or 1 tablespoon dried
- 3 tablespoons olive oil
- 4 cloves garlic (minced)
- to taste salt and black pepper
Optional Vegetables
- your favorite veggies (e.g., carrots, asparagus, zucchini) Optional, toss in remaining marinade
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a bowl, mix together the lemon juice, dill, olive oil, minced garlic, salt, and pepper. Add the chicken breasts and coat them in the mixture. Let it sit for about 15 minutes.
Cooking
- Arrange the chicken breasts on a baking sheet. If you're using vegetables, toss them in the remaining marinade and place them around the chicken.
- Bake in the oven for about 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Serving
- Once cooked, let the chicken rest for a few minutes. Serve with lemon slices and a sprinkle of fresh dill on top.
Notes
Feel free to swap in your family's favorite veggies. For a twist, lime can be used instead of lemon. Store leftovers in an airtight container in the fridge for up to 3 days.