One-Pan Dill & Lemon Chicken with Asparagus (video)
A quick and easy, one-pan chicken dinner recipe! This aromatic garlic, dill and lemon chicken with asparagus is great any time of the year, but especially during springtime. The bright flavors of the lemon and dill pair perfectly with the juicy chicken and asparagus. The bone-in, skin-on chicken is first pan-fried until crispy, then baked in the oven in a garlic, shallot, and lemon broth with fresh asparagus. Enjoy the juicy chicken and asparagus with pasta, rice, or potatoes to make it a complete meal. This easy chicken dinner is a family favorite!
My Lemon Chicken Video Tutorial
Watch my YouTube lemon chicken tutorial for step-by-step instructions. Plus, I share lots of extra tips! Want to stay up to date on the latest recipes? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications.
Ingredients for Easy Lemon Chicken Dinner
You’ll love this simple and easy dill and lemon chicken. It’s made with simple, pantry ingredients you’re bound to have already. Here are some of the main ingredients you’ll need; find the full list in the recipe card below.
- Chicken: I used bone-in, skin-on chicken thighs for my video tutorial.
- Lemons: any variety of lemon will work great. I personally love to use Meyer lemons when I have them on hand.
- Fresh Dill: this refreshing herb pairs so well with lemon and asparagus.
- Garlic: I love to add tons of garlic to this dish! You can adjust the amount to your liking.
- Asparagus: crunchy asparagus goes so well in this springtime chicken dinner! If you don’t like asparagus, feel free to replace it with a different vegetable.
What Type of Chicken Can I Use?
This easy, one-pan chicken dinner can be made with several types of chicken. In my video tutorial, I used bone-in, skin-on chicken thighs. You can also use chicken drumsticks for this recipe. Chicken breast with the skin on will also work well. This recipe works well with 8 chicken thighs, 8 to 10 chicken drumsticks, or 4 medium chicken breasts.
Preparing the Chicken
I start this recipe by preparing the chicken first. To get that golden-crispy skin on the outside, it’s important to use a very hot pan. I recommend using stainless steel or cast iron pan; a non-stick pan should never be heated over medium heat.
- Preheat the oven to 375F. Season the chicken generously all over with salt and pepper.
- Preheat a large, oven-safe pan over medium-high heat and add a drizzle of cooking oil. I like to use avocado oil. The pan needs to be extra hot and the oil should be smoking lightly.
- Add the chicken into the hot pan, skin-side down first. Fry the chicken in batches to avoid over crowding the pan. Turn the chicken once the skin is golden and crispy, then fry on the other side for 3 to 4 minutes.
- The chicken will not be completely cooked at this stage. Remove the fried chicken from the pan and onto a clean tray; set it aside while you prepare the sauce.
Making the Garlic & Lemon Sauce
The pan-fried chicken is roasted in the oven in a simple garlic, shallot and lemon sauce. I love to use salted butter for the sauce – it add tons of flavor! Here’s how to make it.
- Into the same pan you used for the chicken, add a few tablespoons of butter and reduce the heat to a medium. Into the melted butter, add the diced shallot, whole garlic cloves, thyme and rosemary.
- Sauté this mixture for 5 to 7 minutes, until the shallot is translucent and tender. Next, add in the zest of 1 large lemon to the pan. Add the honey in next, then add the sliced lemon.
- Continue to cook the mixture for a few more minutes, until the lemon starts to soften.
Baking the Lemon & Dill Chicken Pan
Once you have the chicken fried and the pan sauce ready, it’s time to finish up the recipe!
- Add the chopped asparagus into the pan, over the lemon sauce. Season the asparagus with salt and pepper. Pour in the chicken broth.
- Return the pan-fried chicken back into the pan, arranging it over the top of the asparagus. Bring the chicken broth up to a simmer.
- Roast the chicken, uncovered, at 375F for 20 to 25 minutes, until the internal temperature reaches 165F. This timing will vary depending on the size of your chicken. Chicken breast will take longer.
- Once the chicken is done, remove it from the oven and sprinkle fresh dill over the top. Add more fresh lemon zest over the top for more lemon flavor.
Serving Suggestions for Chicken
This easy, one-pan dill and lemon chicken can be enjoyed straight out of the oven with just the asparagus. You can also pair this chicken with simple pasta or rice. If enjoy potatoes, my ‘Creamy Mashed Potatoes’ or these delicious ‘Oven-Roasted Potatoes’ will also work well.
More Recipes!
Enjoyed this easy, one-pan chicken dinner? Check out some of my other recipes you’re sure to enjoy!
- Pepper Chicken Rice – an easy, one-pan chicken dinner with bell pepper rice and aromatic spices. Made with juicy, bone-in chicken!
- Creamy Potato & Chicken Casserole – have this easy dinner in the oven in 15 minutes! Chicken baked in a creamy white wine sauce with baby potatoes.
- Maple Dijon Chicken Sheet Pan Dinner – chicken, sweet potatoes and brussels sprouts glazed in a delicious mustard and maple sauce. The flavors and aroma is incredible!
- Sun-Dried Tomato Chicken Pasta – creamy chicken pasta with juicy chicken pieces, sun-dried tomatoes, artichoke hearts and plenty of garlic!
- Orange Cranberry Roasted Chicken – super easy and super juicy chicken roasted with thyme, rosemary, and garlic, served with mashed potatoes!
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One-Pan Dill & Lemon Chicken with Asparagus
Ingredients
- 8 large chicken thighs, bone-in, skin-on
- OR 10 chicken drumsticks; 4 medium chicken breasts
- 2 tbsp cooking oil, I use avocado oil
- sea salt and ground black pepper
- 2 tbsp butter
- 1 large shallot, diced
- 15 whole garlic cloves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 tbsp honey, or maple syrup
- zest from 1 lemon
- 1 large lemon, thinly sliced
- 10 to 15 spears green asparagus, chopped
- sea salt and ground black pepper
- 1 cup chicken broth
- 1/4 cup chopped fresh dill
- zest from 1 lemon
For Serving:
- pasta, rice or potatoes
Instructions
- Preheat the oven to 375F/190C. Season the chicken generously all over with salt and pepper.
- Preheat a large, oven-safe pan over medium-high heat and add a drizzle of cooking oil. I like to use avocado oil. The pan needs to be extra hot and the oil should be smoking lightly.
- Add the chicken into the hot pan, skin-side down first. Fry the chicken in batches to avoid over crowding the pan. Turn the chicken once the skin is golden and crispy, then fry on the other side for 3 to4 minutes.
- The chicken will not be completely cooked at this stage. Remove the fried chicken from the pan and onto a clean tray; set it aside while you prepare the sauce.
- Into the same pan you used for the chicken, add a few tablespoons of butter and reduce the heat to a medium. Into the melted butter, add the diced shallot, whole garlic cloves, thyme and rosemary.
- Sauté this mixture for 5 to 7 minutes, until the shallot is translucent and tender. Next, add in the zest of 1 large lemon to the pan. Add the honey in next, then add the sliced lemon.
- Continue to cook the mixture for a few more minutes, until the lemon starts to soften.
- Add the chopped asparagus into the pan, over the lemon sauce. Season the asparagus with salt and pepper. Pour the chicken broth over the asparagus.
- Return the pan-fried chicken back into the pan, arranging it over the top of the asparagus. Bring the chicken broth up to a simmer.
- Roast the chicken, uncovered, at 375F/190C for 20 to 25 minutes, until the internal temperature reaches 165F/74C. This timing will vary depending on the size of your chicken. Chicken breast will take longer.
- Once the chicken is done, remove it from the oven and sprinkle fresh dill over the top. Add more fresh lemon zest over the top for more lemon flavor.
- This easy, one-pan dill and lemon chicken can been joyed straight out of the oven with just the asparagus. You can also pair this chicken with simple pasta or rice. If enjoy potatoes, mashed potatoes or these delicious ‘Oven-Roasted Potatoes’ will also work well.
I made the One-Pan Dill Lemon Chicken with Asparagus for my husband and dear in-laws the other night and everyone LOVED it!!! They said the combination of ingredients was outstanding and very distinct; one did not overpower the other.
Thank you for another flavorful recipe Tatyana,
Ginger and Family
Hi Ginger! That’s so wonderful to hear! I’m very glad that this dish was a hit with your family! It’s my pleasure- you’re very welcome! Thank you for taking the time to leave a review!
Hi, Im just wondering if this recipe is freezer friendly? Thanks!
Hi Jaye! I personally prefer to enjoy it fresh right away because the asparagus and lemon might not survive the freezer very well. Enjoy!
Hi. Can you make this dish earlier in the day and just rewarm before serving? Thank you.
Hi Karen! Sure thing! Just keep it covered, then reheat in the oven. I would even turn on the broiler on the low setting for a 5 to 7 minutes, to get the skin nice and crispy again. Enjoy!
Hi, I made this fish this morning. I followed all the step by step instructions but unfortunately my chicken, asparagus and especially the broth turned out extremely bitter. I suspect it is because of the lemon skin. I think it’s best to skip cutting the lemon in wedges and just add a splash of lemon juice and zest to not ruin the dish. I did add more honey to try and over counter some of the bitterness but it is still extremely bitter.
Hi Anna. I’m so sorry the dish didn’t turn out perfectly for you. It might just be the type of lemons you used, but it shouldn’t have turned out too bitter. Did you use just one lemon?