Lemon Dill Baked Chicken Thighs and Potatoes
I love this lemon dill baked chicken thighs and potatoes on insanely busy weeknights. It's a throw everything into a baking dish kind of dinner.
Season the chicken and potatoes, slide the dish into the oven, and you're eating in about 30 minutes. The seasoning leans a little Mediterranean (think dill, oregano, fresh garlic, lemon), and it makes the whole kitchen smell so good while it bakes. I made this with four thighs and baby yellow potatoes for two, but you can always add more if you're feeding a bigger group.
Why You'll Love This Recipe
- One baking dish, start to finish, minimal cleanup
- Ready in about 30 minutes plus a quick broil at the end
- Simple seasoning you probably already have on hand
- The potatoes sit under the chicken and soak up all the juices while baking
- Works for 2 to 3 people or the perfect family meal
- The broil gives the chicken and potatoes golden, crispy edges
What You'll Need
- Chicken thighs
- Baby yellow potatoes (or red potatoes, Yukon gold)
- Extra virgin olive oil
- Everything dill seasoning
- Dried oregano (or swap in chopped fresh oregano)
- Onion powder
- Garlic cloves, microplaned (or use garlic powder if that's what you have)
- Lemon juice
- Salt
- Black pepper
- Fresh parsley (for finishing, or fresh dill)
- Lemon wedges (for serving)
- Apple cider vinegar (for cleaning the chicken)
Instructions
Start by cleaning your chicken thighs with a mix of apple cider vinegar and water, then pat them dry. Grab a wood cutting board, give the baby potatoes a good rinse, cut them in half, and line them in the bottom of a baking dish.
Drizzle everything with olive oil, then season both the potatoes and chicken with everything dill seasoning, oregano, onion powder, microplaned garlic, lemon juice, salt, and pepper.
I like to get my hands in there and make sure everything's coated evenly.
Bake at 400 for 30 minutes, then switch to broil until the chicken and potatoes get that golden color on top.
Finish with freshly chopped parsley, fresh lemon wedges, and a little extra salt and pepper if you need it.
Check the recipe card below for full instructions and amounts.
What to Serve With This
- Cucumber Feta Salad with Lemon Greek Vinaigrette. The lemon and feta play right into the Mediterranean vibe, and something fresh and cold next to a warm, herby dinner is always a good call.
- 30-Minute Oven-Roasted Parmesan-Garlic Carrots. If you want another roasted vegetable on the table, these are easy and you can bake them at the same temperature.
- The Easiest Stovetop Basmati Rice. If you're feeding more people or just want to stretch the meal, a simple rice on the side rounds everything out.
- Crispy Zaatar Roasted Cauliflower with Hummus. Another Mediterranean-leaning side that pairs really well with the dill and lemon on the chicken.
If you make this lemon dill baked chicken thighs and potatoes, leave a comment. I love reading your comments and will try to get back to every single one.
Lemon Dill Baked Chicken Thighs and Potatoes
Ingredients
Equipment
Method
- Preheat oven to 400°F.
- Clean chicken thighs by rinsing with a mix of apple cider vinegar and water. Pat completely dry with paper towels. Set aside.
- Rinse baby yellow potatoes, cut in half, and arrange in a single layer in a baking dish.
- Drizzle potatoes with 1 tbsp olive oil. Season with 1 tsp everything dill seasoning, half the oregano, half the onion powder, half the microplaned garlic, half the lemon juice, salt, and pepper. Toss to coat.
- Season chicken thighs with remaining 1 tbsp olive oil, 1 tsp everything dill seasoning, remaining oregano, onion powder, garlic, lemon juice, salt, and pepper. Place chicken on top of the potatoes.
- Bake at 400°F for 30 minutes.
- Switch oven to broil. Broil until chicken and potatoes are golden and slightly charred on top, about 3 to 5 minutes. Watch closely.
- Remove from oven. Taste and adjust salt and pepper. Top with freshly chopped parsley and serve with fresh lemon wedges.
