One Pan Baked Lemon & Dill Chicken and Potatoes

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1:10
Serves 4     adjust servings



  • 1 pound fingerling potatoes
  • 4 boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • zest of 1 lemon
  • 1/4 cup lemon juice
  • 3 tablespoons dijon mustard
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried oregano
  • salt and pepper, to taste
  • 1/3 cup pitted olives (whatever kind you prefer)
  • fresh dill, for garnish


  1. Preheat oven to 375 degrees F. Grease a 7x13 baking dish and set aside.* 
  2. Place fingerling potatoes in a saucepan and cover with water. Add a pinch of salt, cover and place over medium heat. Bring to boil and cook for 10-15 minutes, until fork tender. Drain then place potatoes in the bottom of the baking dish. Place chicken on top of the potatoes.
  3. Whisk together olive oil, lemon zest and juice, mustard, dried herbs, olives, and salt and pepper. Pour mixture on top of chicken and potatoes. 
  4. Place in oven to bake for 50 minutes or until internal temperature of chicken reaches 165 degrees F.**
  5. Lightly cover with foil and let rest for 10 minutes before slicing to help chicken stay moist! Garnish with fresh dill on top before serving!


Recipe Notes

*Just find a dish that the potatoes can sit in one single layer in the bottom. This will ensure the get crispy in the oven while the chicken bakes!

**This time will really range depending on the thickness of the chicken so keep an eye on it so they don't overcook and dry out!

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