Lumen Lemon Chicken with Herbed Potatoes
Bathed in a bright lemon-herb glaze, paired with golden potatoes that capture the essence of sunlight. This American-inspired chicken recipe, ready in about 45 minutes, pairs chicken breasts, olive oil, lemon 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.
Ingredients
- 4 (6 oz each), pounded to 1-inch thickness chicken breasts
- 2 tbsp olive oil
- 2, zested and juiced lemon
- 2 tbsp, chopped dill
- 3 cloves, minced garlic
- 1 lb, halved baby potatoes
- 1 tsp, fresh rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Preheat oven to 425°F. Toss 1 lb halved baby potatoes with 1 tbsp olive oil, 1 tsp chopped rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 20 minutes until golden and crisp.
- Step 2: Pat 4 pounded chicken breasts dry. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering.
- Step 3: Sear chicken for 4 minutes per side until golden brown, then transfer skillet to oven and bake for 12-15 minutes until internal temperature reaches 165°F.
- Step 4: While chicken bakes, whisk together 2 lemon zested and juiced, 2 tbsp chopped dill, and 3 minced garlic cloves in a small bowl.
- Step 5: Remove chicken from oven, let rest for 5 minutes, then drizzle with lemon-dill mixture. Serve with roasted potatoes, spooning any pan juices over the top.









