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Weeknight • Chicken

Speedy Lemon Dill Sheet Pan Chicken

This vibrant sheet pan chicken dinner is bursting with fresh lemon and dill flavors, perfect for a quick and satisfying meal.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Speedy Lemon Dill Sheet Pan Chicken

Craving a dinner that's bursting with flavor but doesn't require a mountain of dishes? Look no further! This Speedy Lemon Dill Sheet Pan Chicken brings together tender chicken and colorful veggies, all cooked to perfection on a single pan. It’s a total weeknight win!

Ingredients

Yield: 4 servings

Main

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
  • 1 lb baby potatoes, halved or quartered if large
  • 1 pint cherry tomatoes
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 lemon, zested and juiced
  • 2 tbsp fresh dill, chopped
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

  2. Step 2

    In a large bowl, combine chicken thighs, baby potatoes, cherry tomatoes, and red onion. Drizzle with olive oil, lemon juice, lemon zest, fresh dill, oregano, garlic powder, salt, and pepper. Toss well to coat everything evenly.

  3. Step 3

    Spread the chicken and vegetables in a single layer on the prepared baking sheet.

  4. Step 4

    Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature 165°F/74°C) and the potatoes are tender and lightly browned. For extra crispiness, you can broil for the last 2-3 minutes, watching carefully.

  5. Step 5

    Serve immediately, perhaps with a side of crusty bread or a simple green salad.

Tips

  • For cleanup even easier, use non-stick foil instead of parchment paper.
  • Feel free to swap in other quick-cooking vegetables like bell peppers or zucchini.
  • Don't overcrowd the pan; use two baking sheets if necessary to ensure everything roasts evenly and gets nicely browned.

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