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One Pan Baked Lemon & Dill Chicken and Potatoes

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I am SO PUMPED. You know why? Because we leave for Lake Powell tomorrow morning! This will be my fourth trip to Lake Powell with my husband. The first year, we were dabbling in dating. The second year, we really sucked at dating. The third year, we had our sh*t together and were living together. And now, we are married and really love the crap out of each other. It’s funny to read my previous blog posts about Lake Powell and not only watch how the trip changed as we age, but how our relationship blossomed from a sh*tshow to an actual marriage. Romantic. Kind of. Not really.

You know what’s really weird to see? My friends start to go through divorce. I have a pretty large group of friends in their late 30’s and a handful of them are starting to cut the cord in their marriage. And it’s weird to witness. I don’t think anyone (at least I hope not) goes into marriage thinking it will end. I know I sure AF didn’t marry my husband thinking one day I might call it quits. I married him thinking I would stick it out no matter what. But doesn’t everyone think that? And 50% of marriages end in divorce. So scary. I like to think that me and my husband will just live in wedded bliss until the day we both die, holding each other, The Notebook style. Totally rational.

Speaking of rational love, how do you feel about the new Bachelor? His name is Arie and he’s from Emily’s season in 2012. Where was I in 2012? I sure as hell wasn’t wasting my life watching The Bachelor. At that point in my life, I was putting myself in adrenal fatigue with all the working out I was doing while spending most of my free time stealing “samples” from the bulk section at Whole Foods. I had absolutely NO TIME for Bachelor nation. So now I have no connection with Arie and I could care less about watching his season. I’ll still watch it, don’t get me wrong. If my husband gets to waste his life watching football, I can waste mine watching fake love.

Speaking of football season, I need to pat myself on the back for not spinning into pit of despair now that football is on and I’ve lost all my connections with the outside world. The only person I can really count on to hate football with me is my sister-in-law. So we spend our Sundays getting brunch and ignoring the games that are on. And usually when football starts up, my husband and I have to go through a period of figuring out how I’m going to get through the season without moving out. Luckily this season I’m pretty calm about it all. Maybe I’m just growing up. Or maybe I just know I’m about to be product AF when football is on all day long. I even told him that he could have his friends over and I could make snacks and drinks for them. I don’t know who I am but I’m proud of myself. It’s the little things, ya know?

PaleOMG One Pan Baked Lemon & Dill Chicken and Potatoes

One Pan Baked Lemon & Dill Chicken and Potatoes

4.9 rating
41 reviews
PREP 20 minutes
COOK 50 minutes
TOTAL 1 hr 10 mins
SERVES 4

INGREDIENTS :

  • 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

DIRECTIONS :

  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!

by

INGREDIENTS :

  • 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

DIRECTIONS :

  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!

by


PaleOMG One Pan Baked Lemon & Dill Chicken and Potatoes


PaleOMG One Pan Baked Lemon & Dill Chicken and Potatoes

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Oh, Hi! I’m Juli.

I’m a food hoarder. And a really bad dancer. If you don’t know me well, you will probably not understand my humor. Therefore, I apologize ahead of time. Thanks for listening to my ramblings of my ever-changing life and trusting my kitchen mishaps. Your trust in me is appreciated.

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31 thoughts on “One Pan Baked Lemon & Dill Chicken and Potatoes”

  1. Because I am lazy AF in the kitchen, I love [almost] one step recipes I can just throw in the oven, especially heading into fall/winter. Thanks Juli!

  2. Dang! I’m so excited to use this recipe for weeknights when I don’t have as much time to cook after work and the gym! Thank you!

  3. I am in a sports-free relationship (except the World Cup, because we like to drink and eat Mexican food, so we enjoy the atmosphere of the World Cup), so luckily I don’t have the same dynamic going on at home, but my coworkers all LOVE football, and I just dread when the season starts again. They all like to chat in my office, usually starting with some TV show, but inevitably circling around some sports topics, and I am now to the point where I am actively kicking people out when they start that kind of talk. =D They commented the other day that they don’t know if anyone hates sports as much as I do, but it’s nice to hear that you and your SIL just very well might! If only I was in Denver or y’all were both in Austin, I would desperately love to get in on those brunch plans so I can commiserate with all the sports-talk I was subjected to that week!

    P.S. I made your taco lasagna casserole and it’s amazing!!! Another casserole you totally nailed!

  4. First off, I’m always bummed when I get to the end of your blog. You are one funny gal! I think a non-cookbook could be in your future! I’m wondering if on a future podcast or blog you could talk a bit more about adrenal fatigue. I know you mentioned you were working out way too hard, way too much. But were you actually diagnosed with adrenal fatigue? I’ve been officially wiped out for the last two months and I’m wondering if it’s related to going off of the Pill or a high amount of stress I experienced over the summer. Thyroid came back normal and I couldn’t get my doc to test further. Any info would help! Cause my workouts suck and my muscles are shrinking 😉

    1. I agree with doing a podcast on adrenal fatigue. I don’t know if it’s the change of season or pushing myself too hard but man alive…it’s been a struggle lately.

      Keep being awesome Juli!

  5. I love your recipes and have made many of them. In addition to being “paleo” I try to eat low carb as well. Could I substitute rutabaga for the potatoes in this and other recipes?

  6. I just tried this recipe for dinner, with a couple changes (some intended, some accidental) and loved it! I used chicken thighs instead because they’re cheaper, and because they’re thinner only cooked it for 45 minutes. I forgot to add olives (which I love, very sad) and was out of rosemary, so went heavy on the other herbs instead. Served it over a bed of arugula and added steamed broccoli on the side. Amazing!

  7. I made this a second time last night—the potatoes come out so delicious and the lemony herb flavor is awesome on both potatoes and chicken! My husband who hates chicken loves this dish! thanks for sharing!

  8. I made this a couple nights ago and it was so good! My husband loved it and said I should definitely make it again! I packed some for my toddlers lunch today for preschool and hoping she likes it, too!

  9. Trying this tonight. Just finished putting it all in the baking dish to just pop in the oven later. Had to leave out the olives, bc I’m the only one who likes them in my house, but otherwise followed your directions. I’m excited to taste it later. I have to follow a pretty strict Candida diet, and all of your recipes pretty much work for me, so that’s exciting–minus dairy. Keep up all of the good work. Still loving the podcast.

  10. Elizabeth Johnson

    I made this using honey dijon mustard and left out the lemon zest because I was afraid to go too lemony. It was awesome!!! This goes in the make again folder. Great recipe!

  11. Juli, Thank you so much for this recipe and cooking instructions. There is another similar recipe that has just a few spice differences with onions added that my husband and I have been making together since we first started dating. The problem with this recipe was that even after cooking for 60 min in the oven at 400 degrees F the potatoes remained undercooked. Boiling the potatoes beforehand made a huge difference. They were cooked to perfection. The addition of the mustard in the sauce gave the recipe an extra twist and it was delicious. -Elena

  12. I made this last night for dinner – WOW! I left out the lemon zest because I completely forgot about it, but this was amazing! It’ll definitely be going in my recipe rotation!

  13. Didn’t have potatoes, this was amazing. Do you have these type of recipes listed under “one pot” or something? This dish made me proud to serve my family (when I have no time to make anything).TY!

  14. Great recipe! Very tasty, and looking forward to the leftovers. Used thin sliced chicken breasts, and forgot to serve with the dill. I am on the verge of paleo, so was hoping for something delicious. Regardless, I will definitely make this again. My big breakthrough today was looking at other recipes on your sight, and discovered ghee. Wow! I will never use regular butter again! Thank you so much.

  15. I made this for dinner last week and it was delicious! So good, that I am making it again for company next week. I made it according to the recipe exept I omitted the olives because I was out. Will try it again with the olives. Very flavorful. This is a recipe that I will be making often!

  16. I’ve made this twice now, just throw it all on some arugula and you’re good to go. It turned out amazing both times – definitely a favorite for my husband and I!

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