Lemon-Dill Chicken with Roasted Spring Vegetables
Tender chicken breasts baked with fresh dill and lemon, accompanied by a vibrant medley of roasted asparagus, carrots, and radishes. This american-inspired chicken ready in about 40 minutes pairs Boneless chicken breasts, Olive oil, Lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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 "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
- 12 oz Boneless chicken breasts
- 2 tbsp Olive oil
- 1 Lemon
- 2 tbsp Fresh dill
- 2 cloves Garlic
- 8 oz Asparagus
- 6 oz Baby carrots
- 6 oz Radishes
- 1 tsp Kosher salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Preheat oven to 425°F. Pat chicken breasts dry, then rub with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Thinly slice 1 lemon into rounds, then mince 2 garlic cloves and 2 tablespoons fresh dill.
- Step 2: Toss 8 oz asparagus (trimmed), 6 oz baby carrots, and 6 oz sliced radishes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a parchment-lined baking sheet.
- Step 3: Place chicken breasts on top of vegetables, then arrange lemon slices on chicken. Sprinkle minced garlic and dill over chicken. Roast 20-25 minutes until chicken reaches 165°F and vegetables are tender-crisp with golden edges.
- Step 4: Let rest 5 minutes before serving. Squeeze remaining lemon juice over chicken and vegetables, and garnish with extra dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Dill Chicken with Roasted Spring Vegetables take to make?
Total time is about 40 minutes (15 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 Lemon-Dill Chicken with Roasted Spring 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 boneless chicken breasts from drying out.
Can I substitute ingredients in Lemon-Dill Chicken with Roasted Spring 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 Lemon-Dill Chicken with Roasted Spring Vegetables for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 with Roasted Spring Vegetables?
American chicken 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
- ★★★★★
Love how the American come through in every bite.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 25-minute recipe. Would bump up the spice level though.
