One-Pan Lemon-Dill Chicken with Roasted Root Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender chicken breasts baked with a bright lemon-dill sauce and perfectly roasted root vegetables for a simple, elegant weeknight dinner. This american-inspired chicken ready in about 45 minutes pairs olive oil, (zested and juiced) lemon, (fresh, chopped) dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 3.9 (10 ratings) Prep: 15 min Cook: 30 min Serves 4 American cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C).
  2. Step 2: Pat 4 chicken breasts dry with paper towels. Season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: In a small bowl, whisk together 2 tbsp olive oil, 1 lemon zest, 1 lemon juice, 2 tbsp fresh dill, and 2 minced garlic cloves.
  4. Step 4: Place 2 medium diced potatoes, 3 diced carrots, and 2 diced parsnips on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1 tsp fresh thyme. Toss to coat and spread in a single layer.
  5. Step 5: Place seasoned chicken breasts on top of vegetables on the baking sheet.
  6. Step 6: Pour lemon-dill mixture evenly over chicken and vegetables.
  7. Step 7: Bake for 25-30 minutes until chicken reaches 165°F internally and vegetables are golden at edges.
  8. Step 8: Let rest 5 minutes before serving.

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Frequently asked questions

How long does One-Pan Lemon-Dill Chicken with Roasted Root Vegetables take to make?

Total time is about 45 minutes (15 min prep + 30 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 One-Pan Lemon-Dill Chicken with Roasted Root Vegetables?

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 olive oil from drying out.

Can I substitute ingredients in One-Pan Lemon-Dill Chicken with Roasted Root Vegetables?

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 One-Pan Lemon-Dill Chicken with Roasted Root Vegetables 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 One-Pan Lemon-Dill Chicken with Roasted Root Vegetables?

American 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.

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