Sheet Pan Lemon and Dill Chicken with Asparagus and Potatoes
One sheet pan lemon & dill chicken with asparagus and 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.
Ingredients
- 2 lbs boneless skinless chicken thigh
- 2-3 medium russet potatoes, diced
- 1 small bunch asparagus
- 4 tbsp extra virgin olive oil
- 2 cloves of garlic, minced
- 1 tsp smoked paprika
- 1/8 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 tbsp 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!