Of course PaleOMG does not disappoint, so when I found this one pan chicken dish I knew I needed to share it right away! Definitely will be trying this in the coming weeks for a quick week night dinner option!
We don’t like olives in the Shuck household (yuck!), so I will be leaving those off. But this seems like such a tasty & easy dinner! If you try it soon, let us know how it is!
One Pan Lemon Dill Chicken & Potatoes
Ingredients
- 1 lb fingerling potatoes
- 4 boneless, skinless chicken breasts
- 1/4 c olive oil
- zest of 1 lemon
- 1/4 c lemon juice
- 3 tbsp dijon mustard
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp dried oregano
- salt & pepper, to taste
- fresh dill
Directions
- Preheat oven to 375 and grease a baking dish and set aside. (Make sure to use a baking dish large enough that potatoes can sit in a single layer.)
- Add fingerling potatoes and a pinch of salt to a saucepan and cover with water. Cover and place over medium heat. Bring to boil and cook for 10-15 minutes, until fork tender.
- Drain the potatoes and then place in the bottom of your baking dish in a single layer. Add chicken breasts on top of the potatoes.
- Whisk together olive oil, lemon zest, lemon juice, mustard, dried herbs, and salt and pepper, then pour mixture over top chicken and potatoes.
- Place in oven to bake for about 50 minutes (this will really just depend on the size of your chicken breasts, so keep an eye on them so they won’t dry out!).
- Lightly cover with foil and let rest for 10 minutes before slicing to help chicken stay moist! Garnish with fresh dill on top before serving!
Enjoy!!
