If you are anything like me, sometimes finding a quick easy dinner that the whole family will eat can be a draining task. Then this Roasted Lemon Dill Chicken came into our Challenge Friendly lives and…wow. Game changer. Super easy, and the kids are loving it. This a great recipe for batch bake, so you can freeze for busy nights when there is zero time to cook. If you are on your own and don’t like leftovers simply decrease the ingredients to make a single serve.
Dill is a strong flavour that I love, but if you are not a fan you can exchange with fresh thyme or even a couple tablespoons of poultry seasoning. Give it a try, let us know what you think and tag #ChallengeFriendly on our Instagram. We love to see your creations!
Love,
Bonnie
Co-Creator, 8 Week Challenge
Roasted Lemon Dill Chicken
Serves 4
Ingredients
- 4 boneless skinless chicken breasts
- 2 tablespoons butter or avocado oil
- 1 lemon juiced
- ¼ cup chicken broth
- ¼ cup fresh dill, chopped (extra for garnish)
- Sea salt and pepper to taste
Method
Preheat oven to 425°F. In a saucepan, heat butter or oil over high heat and sear chicken roughly 3-4 mins per side to get a nice brown colour. Take out the chicken and transfer to oven safe pan. Meanwhile, whisk lemon juice and chicken broth to left over the saucepan to deglaze over medium to high heat. Pour over chicken and top with dill, salt and pepper.
Place into oven and roast approximately 25-35 minutes. Top with extra fresh dill and serve right away or refrigerate up to 4 days.
