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–+ servings
a large oval pot filled with lemon chicken and asparagus

One-Pan Dill & Lemon Chicken with Asparagus

10 mins prep + 45 mins cook
4 servings
Easy, one-pan dill and lemon chicken dinner with asparagus, tons of garlic, and a zesty lemon sauce. Perfect with pasta, rice or potatoes!

Ingredients 
US Customary - Metric

  • 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.

Nutrition

Calories: 658kcal | Carbohydrates: 13g | Protein: 38g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 238mg | Sodium: 442mg | Potassium: 610mg | Fiber: 1g | Sugar: 6g | Vitamin A: 618IU | Vitamin C: 21mg | Calcium: 60mg | Iron: 2mg