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Description
An easy baked chicken gets a boost from fresh lemon, dill, and garlic in this Mediterranean-inspired dish. There is a generous amount of sauce produced during baking, which is perfect spooned over steamed rice or couscous. The recipe is a Yummly original created by Jennifer Clair.
Ingredients
US|METRIC
4 SERVINGS
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Directions
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Directions
- Preheat the oven to 375°F.
- Mince the garlic, chop the dill, and juice the lemons. Set ingredients aside. Season the chicken with salt and pepper.
- Heat the oil in a large, ovenproof frying pan over medium-high heat. Add the chicken, skin-side down, and cook until deep golden brown, about 8 minutes. Meanwhile, make the sauce.
NutritionView More
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790Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories790Calories from Fat570 |
% DAILY VALUE |
Total Fat63g97% |
Saturated Fat15g75% |
Trans Fat |
Cholesterol290mg97% |
Sodium680mg28% |
Potassium690mg20% |
Protein50g |
Calories from Fat570 |
% DAILY VALUE |
Total Carbohydrate5g2% |
Dietary Fiber1g4% |
Sugars1g |
Vitamin A10% |
Vitamin C20% |
Calcium4% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Notes
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Reviews(38)

Lisa 4 months ago
Light and refreshing taste easy to prepare and it’s healthy! I would add a wedge of fresh lemon on side when serving

Nicola Abbott 6 months ago
Beautiful! I added some extra herbs and baked it with some potatoes. So tasty!

Jayson S. a year ago
easy to make, can even one-pot it. rice is a good side as the sauce just melts into it.

stacey stacey a year ago
super easy and everyone loved it! I doubled the garlic cause why not? even my picky 13 yr old approved! next time Ill use more lemon juice.

Samantha Smith a year ago
Delicious! I made it for my boyfriend and I and we both loved it! Ended up using 1 1/2 lemons and it was perfect! I will definitely be making this again. Quick and easy, and the guided recipe was a great help!

Dorothy Henderson a year ago
Oh! Just awesome! It's very easy and great for a weeknight dinner; make more for tomorrow's leftovers.

Austin Tuck a year ago
fantastic! we made enough to have leftovers. they are great on their own or on a sandwich. will serve with asparagus next time.

Alicia 2 years ago
I subbed chicken legs and it tasted great! I do think thighs would be better suited and plan to try them next time!

Lance Staggenborg 2 years ago
Excellent meal! i would do this again. we are going to try it with split breast next time but the sauce is simple and delicious

Kat 2 years ago
The chicken was pretty good! Note: In place of salt, I used Lowry's Seasoned Salt. Also: In addition to covering the chicken with the sauce, I covered the chicken with lemon slices prior to placing in the oven.
Side note: The house smelled so good while I was cooking this! 🥰

Glory 2 years ago
Yummy! I didn’t have access to an oven so I cooked it on the stove, came out juicy and amazing

Cynthia Walton 2 years ago
Had to substitute dry dill but still turned out great. Served with rice. Was a hit with the family. Will make again.

Mary Kemper 2 years ago
Some of the best chicken I've made all month! The only thing I did differently was pulling the skin back and seasoning the chicken itself. Not sure why the recipe left that out, it's super important if you want the seasoning to actually get into the chicken and not just the skin. Regardless, this was an excellent recipe and I'm adding it to the monthly menu. Served it with Edamame and Pearl Couscous.

Holly Nielsen 3 years ago
Everyone in my family loved the dish. My 20 year old son even made it for his college roommates! The fresh dill, lemon and garlic is a wonderful combination. Fry pan to oven ensures that the chicken is properly cooked and looks appealing.

Erica Fox 3 years ago
Knock out of park fantastic. The chicken was crispy on the outside and juicy on the inside. I used lots of extra dill at the end it was still delicious. Also, I don’t have a pan that I can transfer to the oven so I preheated a Pyrex baking dish And when the chicken finished browning, I transferred the chicken and the drippings into the hot dish. Then I used that same stovetop pan to make my rice, so every drop of goodness went to use. Another one for the weekday dinner rotation!