Grilled Lemon-Dill Chicken with Roasted Vegetables
Juicy chicken thighs marinated in lemon and dill, roasted alongside seasonal vegetables for a bright, aromatic weeknight dinner. This mediterranean-inspired grilling ready in about 45 minutes pairs chicken thighs, lemon, dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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.
Ingredients
- 8 boneless, skin-on chicken thighs
- 1 large, zested and juiced lemon
- 2 tbsp fresh, finely chopped dill
- 3 tbsp olive oil
- 2 medium, sliced 1/2-inch thick zucchini
- 2, sliced into 1-inch strips bell peppers
- 1, cut into 1-inch wedges red onion
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. In a bowl, whisk 3 tbsp olive oil, lemon zest, 2 tbsp fresh dill, 1 tsp salt, and 1/2 tsp black pepper. Add 8 boneless chicken thighs, coating evenly, and marinate for 15 minutes.
- Step 2: Arrange 2 medium zucchini slices, 2 bell pepper strips, and 1 red onion wedge on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, season with 1/4 tsp salt, and toss to coat.
- Step 3: Place marinated chicken thighs on top of vegetables. Roast for 25-30 minutes until chicken reaches 165°F internally and vegetables are tender with golden edges.
Frequently asked questions
How long does Grilled Lemon-Dill Chicken with Roasted Vegetables take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Lemon-Dill Chicken with Roasted Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Grilled Lemon-Dill Chicken with Roasted Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Lemon-Dill Chicken with Roasted Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Lemon-Dill Chicken with Roasted Vegetables?
Mediterranean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
