Lemon-Dill Pan-Seared Chicken with Potatoes

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

Juicy chicken thighs seared with lemon and dill, paired with tender roasted potatoes for a simple weeknight dinner. This american-inspired quick meals ready in about 50 minutes pairs chicken thighs, potatoes, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, 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: 35 min Serves 6 American cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss cubed potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet.
  2. Step 2: Place potatoes in oven and roast for 20 minutes while preparing chicken.
  3. Step 3: Pat chicken thighs dry, then rub with 1 tbsp olive oil, lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper.
  4. Step 4: Heat remaining 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 5-6 minutes until golden brown, then flip and sear for 2 more minutes.
  5. Step 5: Push chicken to the sides of the skillet, add minced garlic, and cook for 1 minute until fragrant.
  6. Step 6: Place chicken back in the skillet, add lemon juice, and spoon garlic oil over the top. Transfer skillet to the oven and bake for 15-18 minutes until chicken reaches 165°F (74°C).
  7. Step 7: Remove from oven, sprinkle with fresh dill, and let rest 5 minutes before serving with potatoes.

Frequently asked questions

How long does Lemon-Dill Pan-Seared Chicken with Potatoes take to make?

Total time is about 50 minutes (15 min prep + 35 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 Pan-Seared Chicken with Potatoes?

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 Lemon-Dill Pan-Seared Chicken with Potatoes?

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 Pan-Seared Chicken with Potatoes for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Pan-Seared Chicken with Potatoes?

American quick meals 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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