Lemon-Dill Chicken and Herb Potatoes with Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts baked with rosemary potatoes and crisp asparagus, all infused with bright lemon and fresh dill for a simple, elegant weeknight dinner. This american-inspired sheet pan ready in about 53 minutes pairs quartered potatoes, trimmed asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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.

Prep: 15 min Cook: 38 min Serves 4 American cuisine 410 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss 1.5 lbs quartered potatoes with 2 tbsp olive oil, 1 tsp dried rosemary, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
  2. Step 2: Spread potatoes in a single layer on a parchment-lined baking sheet. Roast for 20 minutes, stirring once, until golden and tender.
  3. Step 3: While potatoes roast, season 4 chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1 minced garlic clove. Place chicken on top of potatoes.
  4. Step 4: Scatter 12 oz trimmed asparagus around chicken and potatoes. Drizzle with 1 tbsp olive oil, then sprinkle with 1/2 tsp lemon zest, 1 tbsp lemon juice, and 2 tbsp fresh chopped dill.
  5. Step 5: Return to oven and bake for 18-20 minutes, until chicken reaches 165°F internal temperature and asparagus is tender-crisp.
  6. Step 6: Let rest 5 minutes before serving, spooning pan juices over the top.

Equipment for this recipe

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Frequently asked questions

How long does Lemon-Dill Chicken and Herb Potatoes with Asparagus take to make?

Total time is about 53 minutes (15 min prep + 38 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 Lemon-Dill Chicken and Herb Potatoes with Asparagus?

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 quartered potatoes from drying out.

Can I substitute ingredients in Lemon-Dill Chicken and Herb Potatoes with Asparagus?

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 Lemon-Dill Chicken and Herb Potatoes with Asparagus 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 Lemon-Dill Chicken and Herb Potatoes with Asparagus?

American sheet pan 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.

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