Sheet Pan Lemon-Dill Chicken with Asparagus and Potatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright, zesty chicken thighs roasted alongside baby potatoes and asparagus with fresh dill and lemon zest. This american-inspired sheet pan (gluten-free) ready in about 55 minutes pairs skin-on, bone-in chicken thighs, halved baby potatoes, bunch, trimmed asparagus for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 40 min Serves 4 American cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Place halved baby potatoes on a parchment-lined sheet pan, drizzle with 1 tbsp olive oil, and season with salt and pepper. Toss to coat and arrange in a single layer.
  2. Step 2: Add chicken thighs skin-side up to the pan, then scatter asparagus around the potatoes. Drizzle with remaining 2 tbsp olive oil, minced garlic, lemon zest, and 1 tsp salt.
  3. Step 3: Roast for 25 minutes, then flip chicken and stir potatoes. Sprinkle with 1 tbsp fresh dill and roast for 15-20 minutes more until chicken reaches 165°F internally and potatoes are golden.
  4. Step 4: Remove from oven and immediately sprinkle with remaining 1 tbsp dill and lemon juice. Let rest for 5 minutes before serving.

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Frequently asked questions

How long does Sheet Pan Lemon-Dill Chicken with Asparagus and Potatoes take to make?

Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Lemon-Dill Chicken with Asparagus and Potatoes?

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 halved baby potatoes from drying out.

Can I substitute ingredients in Sheet Pan Lemon-Dill Chicken with Asparagus and Potatoes?

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 Sheet Pan Lemon-Dill Chicken with Asparagus and Potatoes 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.

Is Sheet Pan Lemon-Dill Chicken with Asparagus and Potatoes gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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