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.

1. Preheat the oven to 375F. Season the chicken generously all over with salt and pepper.
2. 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.
3. 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.
4. 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.

1. 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.
2. 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.
3. 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!

1. Add the chopped asparagus into the pan, over the lemon sauce. Season the asparagus with salt and pepper. Pour in the chicken broth.
2. 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.
3. 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.
4. 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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