Lemon Deal chicken, rosemary potatoes
Oven-roasted lemon dill chicken with rosemary-infused potatoes, combining fresh herbs and citrus for a flavorful meal.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Breast (boneless and skinless) | 1 | Kilogram |
| Lemon (juiced and zested) | 2 | Count |
| Fresh Dill (chopped) | 1 | Bunch |
| Olive Oil (extra virgin) | 4 | Tbsp |
| Garlic (minced) | 4 | Clove |
| Salt | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Potato (cut into wedges) | 1 | Kilogram |
| Fresh Rosemary (chopped) | 2 | Bunch |
| Butter (unsalted) | 50 | Grams |
Instructions
- Preheat the oven to 200 degrees Celsius.
- In a bowl, mix lemon juice, lemon zest, chopped dill, olive oil, minced garlic, salt, and black pepper.
- Place chicken breasts in a baking dish and pour the lemon dill mixture over them, ensuring they are well coated.
- In another bowl, toss potato wedges with chopped rosemary, melted butter, salt, and pepper.
- Arrange the potato wedges around the chicken in the baking dish.
- Bake in the preheated oven for 35-40 minutes, or until the chicken is cooked through and potatoes are golden brown.
- Remove from oven and let rest for 5 minutes before serving.
Prep
- Thaw chicken breasts if frozen.
Kitchen equipment
ZesterBaking Dish