Lemon-Herb Crusted Chicken with Herb Roasted Veggies
Juicy chicken breasts coated in lemon-dill crust, served with a medley of roasted root vegetables for a golden, aromatic dinner. This mediterranean-inspired chicken ready in about 37 minutes pairs (6 oz each) chicken breasts, lemon, chopped 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.
Ingredients
- 4 (6 oz each) chicken breasts
- 1 lemon
- 3 tbsp chopped fresh dill
- 1 tsp paprika
- 1/2 tsp garlic powder
- 3 tbsp olive oil
- 2 cups sliced carrots
- 2 cups sliced zucchini
- 1/4 cup sliced shallot
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 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.
- Step 2: Rub 2 tbsp olive oil over both sides of chicken. Press the lemon-dill spice mixture evenly onto each breast.
- 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.
- 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.
- Step 5: Let rest 5 minutes before serving. Drizzle with pan juices and serve with extra dill.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lemon-Herb Crusted Chicken with Herb Roasted Veggies take to make?
Total time is about 37 minutes (15 min prep + 22 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-Herb Crusted Chicken with Herb Roasted Veggies?
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 (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Lemon-Herb Crusted Chicken with Herb Roasted Veggies?
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-Herb Crusted Chicken with Herb Roasted Veggies 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-Herb Crusted Chicken with Herb Roasted Veggies?
Mediterranean 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
- ★★★★★
Absolutely wonderful.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
