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overhead view of Lemon Dill Baked Chicken Thighs and Potatoes in a plate
Olga

Lemon Dill Baked Chicken Thighs and Potatoes

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Baked chicken thighs and baby yellow potatoes with a simple lemon dill seasoning. One baking dish, minimal prep, and the kind of weeknight dinner you'll want on repeat.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings: 3 people
Course: Dinner, Lunch
Cuisine: American, Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 4 chicken thighs
  • 1 lb baby yellow potatoes halved
  • 2 tbsp extra virgin olive oil
  • 2 tsp everything dill seasoning
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 2 cloves garlic microplaned
  • Juice of 1 lemon
  • Salt and black pepper to taste
  • Fresh parsley chopped
  • Lemon wedges for serving
  • Apple cider vinegar for cleaning the chicken

Equipment

  • 1 Baking Dish
  • 1 Wood Cutting Board
  • 1 Chef Knife

Method
 

  1. Preheat oven to 400°F.
  2. Clean chicken thighs by rinsing with a mix of apple cider vinegar and water. Pat completely dry with paper towels. Set aside.
  3. Rinse baby yellow potatoes, cut in half, and arrange in a single layer in a baking dish.
  4. 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.
  5. 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.
  6. Bake at 400°F for 30 minutes.
  7. Switch oven to broil. Broil until chicken and potatoes are golden and slightly charred on top, about 3 to 5 minutes. Watch closely.
  8. Remove from oven. Taste and adjust salt and pepper. Top with freshly chopped parsley and serve with fresh lemon wedges.

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