Sheet pan lemon & dill chicken with asparagus & potatoes is the perfect dinner recipe for any day of the week. It is also perfect for meal prepping! Simple ingredients, but a delicious dinner.
Who doesn’t love a one sheet pan recipes? I know I do! Sheet pan lemon & dill chicken with asparagus & potatoes is easy, simple, quick, and delicious. This recipe uses simple ingredients, but it is full of flavors. I love cooking with chicken, but sometimes it can get boring so recipes like these are game changers. Chicken is healthy and fairly inexpensive and just a great filling meal with lots of protein. I added asparagus, but feel free to use your favorite vegetables.
Ingredients for sheet pan lemon & dill chicken with asparagus & potatoes
- Chicken: I used boneless skinless chicken thigh, but chicken breast or even whole chicken will also work. If you use whole chicken, just separate the parts!
- Asparagus: you can even use green beans
- Potatoes: I used russet potatoes
- Lemon
- Fresh dill
- Garlic
- Smoked paprika
- Salt & pepper
- Olive oil
Instructions Sheet pan lemon & dill chicken with asparagus & potatoes
- Preheat the oven to 425 degrees F. In a bowl, add the chicken, chopped fresh dill, smoked paprika, garlic, olive oil, lemon juice, salt & pepper. Mix the chicken and make sure all parts are covered with the seasonings and set aside.
- Place the diced potatoes onto the baking sheet. Add salt and pepper, drizzle olive oil and roast them until they turn golden brown.
- Remove the pan from the oven and turn the potatoes to the other side and add the chicken and asparagus on the other side of pan and return to the oven. Cook the chicken until internal temperature reaches 165 degrees F and it is beautifully roasted!
This sheet pan lemon and dill chicken with asparagus and potatoes dinner is simple, easy, healthy, and delicious. It would also be a great recipe when meal prepping. I hope you try this recipe and if you do, don’t forget to leave me a comment. You can also tag me on Instagram!
Another recipe you will enjoy is my One Skillet Creamy Sun-Dried Tomato Chicken with Orzo recipe!
Sheet Pan Lemon and Dill Chicken with Asparagus and Potatoes
Ingredients
- 2 lbs boneless skinless chicken thigh
- 2-3 medium russet potatoes, diced
- 1 small bunch asparagus
- 4 tablespoon extra virgin olive oil
- 2 cloves of garlic, minced
- 1 teaspoon smoked paprika
- ⅛ cup fresh dill, chopped
- 1 lemon, juiced
- salt & pepper
Instructions
- Preheat the oven to 425 degrees F.
- In a bowl, add the chicken, fresh dill, smoked paprika, garlic, 2 tablespoon olive oil, lemon juice, salt & pepper. Mix the chicken and make sure all parts are covered with the seasonings and set aside for 10-20 minutes.
- Place the diced potatoes onto the baking sheet. Add salt and pepper, drizzle olive oil and roast them until they turn golden brown or for about 15-20 minutes.
- Remove the pan from the oven and turn the potatoes to the other side and add the chicken and asparagus on the other side of pan. Place sliced lemons on the chicken. Drizzle some olive oil, salt and pepper onto the asparagus and return the pan to the oven. Cook the chicken until internal temperature reaches 165 degrees F and it is beautifully roasted!