Lemon-Herb Crusted Chicken with Herb Roasted Veggies

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 developed and reviewed.

Coated in lemon-dill crust, served with a medley of roasted root vegetables for a golden, aromatic dinner. This Mediterranean-inspired chicken recipe, ready in about 37 minutes, pairs chicken breasts, lemon, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 22 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Pat chicken breasts dry with paper towels. Zest 1 lemon and cut into 4 wedges. In a small bowl, mix zest, 3 tbsp chopped fresh dill, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Rub 2 tbsp olive oil over both sides of chicken. Press the lemon-dill spice mixture evenly onto each breast.
  3. Step 3: Toss 2 cups sliced carrots, 2 cups sliced zucchini, and 1/4 cup sliced shallot with 1 tbsp olive oil, 1 tsp fresh thyme, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet. Arrange chicken breasts on top.
  4. Step 4: Roast for 20-22 minutes until chicken reaches 165°F internally and vegetables are tender. Squeeze lemon wedges over chicken during the last 5 minutes of cooking.
  5. Step 5: Let rest 5 minutes before serving. Drizzle with pan juices and serve with extra dill.

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