Celtic Herb Chicken with Lemon-Dill Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy roasted chicken thighs infused with fresh herbs, served with a bright lemon-dill sauce that cuts through the richness. This Mediterranean one-pot recipe, ready in about 35 minutes, pairs bone-in chicken thighs, olive oil, and minced garlic for a weeknight-friendly dinner. Each serving lands at about 310 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Pat 1 lb bone-in chicken thighs dry with paper towels. In a small bowl, mix 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp dried thyme, 1/2 tsp dried rosemary, and 1 tsp lemon zest; rub mixture evenly over chicken thighs.
  2. Step 2: Place chicken in a shallow baking dish, skin-side up, and roast for 25 minutes until golden and cooked through.
  3. Step 3: While chicken roasts, whisk together 1 tbsp fresh lemon juice, 2 tbsp chopped fresh dill, 1/4 cup chicken broth, 1 tbsp all-purpose flour, and 1 tbsp unsalted butter in a small saucepan over medium heat.
  4. Step 4: Simmer the sauce for 3-4 minutes, stirring constantly, until thickened and glossy.
  5. Step 5: Remove chicken from oven, transfer to a plate, and tent loosely with foil. Pour the lemon-dill sauce over the chicken, ensuring each piece is generously coated, and serve immediately.

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