Lemon-Dill Roasted Chicken with Spring Vegetables

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.

Juicy roasted chicken breasts accompanied by tender carrots, asparagus, and potatoes, all seasoned with lemon and fresh dill for a bright, seasonal dinner. This Mediterranean-inspired vegetarian recipe, ready in about 50 minutes, pairs chicken breasts, carrots, asparagus 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: 20 min Cook: 30 min Serves 4 Mediterranean cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Pat chicken breasts dry, then season with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp lemon zest, and 1 minced garlic clove.
  2. Step 2: In a large bowl, toss carrots, asparagus, and halved potatoes with 2 tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a parchment-lined baking sheet.
  3. Step 3: Place seasoned chicken breasts on top of the vegetables, then drizzle with remaining 1 tbsp olive oil, lemon juice, and 2 tbsp chopped fresh dill.
  4. Step 4: Roast for 25-30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and vegetables are tender when pierced with a fork.
  5. Step 5: Remove from oven, let rest for 5 minutes, then serve immediately with the roasted vegetables.

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