Herb-Roasted Chicken with Lemon and Dill

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.

A juicy, herb-crusted chicken roasted to golden perfection, served with a zesty lemon-dill sauce that adds a refreshing contrast to the rich meat. This Mediterranean-inspired chicken recipe (gluten-free), ready in about 65 minutes, pairs chicken breast, boneless and skinless, fresh dill, chopped, fresh parsley, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 25 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine 2 lbs chicken breast with 1/4 cup chopped dill, 1/4 cup chopped parsley, 2 tbsp olive oil, 2 minced garlic cloves, 1.5 tsp salt, and 1/2 tsp black pepper. Mix well to coat.
  2. Step 2: Place chicken in a roasting pan or oven-safe dish. Spoon 4 tbsp softened butter evenly over the chicken, pressing it gently into the herb mixture.
  3. Step 3: Squeeze the juice of 1 lemon over the chicken and sprinkle the zest over the top. Roast for 35-40 minutes until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
  4. Step 4: While the chicken roasts, whisk together 2 tbsp olive oil, 1/4 cup chopped dill, 2 tbsp lemon juice, and 1 tsp salt in a small bowl to make the sauce.
  5. Step 5: Once cooked, let the chicken rest for 10 minutes before slicing. Serve with the lemon-dill sauce drizzled over the top and additional lemon wedges on the side.

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