Paleo Lemon Dill Chicken (Printable)
Juicy baked chicken with bright lemon and fresh dill marinade. Ready in under an hour.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons extra-virgin olive oil
03 - 1 teaspoon sea salt
04 - ½ teaspoon freshly ground black pepper
→ Marinade
05 - Zest of 1 lemon
06 - Juice of 2 lemons
07 - 2 tablespoons fresh dill, chopped (or 2 teaspoons dried dill)
08 - 3 cloves garlic, minced
09 - 1 teaspoon Dijon mustard (paleo-friendly)
10 - ½ teaspoon onion powder
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
12 - Lemon slices, for serving
13 - Additional fresh dill, chopped
# Directions:
01 - Preheat the oven to 400°F. Lightly grease a baking dish with olive oil.
02 - In a small bowl, whisk together lemon zest, lemon juice, dill, garlic, Dijon mustard, onion powder, and red pepper flakes until well combined.
03 - Pat the chicken breasts dry with paper towels. Rub them evenly with olive oil, salt, and pepper. Place the seasoned chicken in the prepared baking dish.
04 - Pour the marinade evenly over the chicken breasts, turning each piece to coat thoroughly. Allow to marinate for at least 10 minutes at room temperature, or refrigerate for up to 2 hours for deeper flavor development.
05 - Bake uncovered for 25 to 30 minutes, or until the chicken is cooked through and juices run clear. The internal temperature should reach 165°F when measured with a meat thermometer.
06 - Remove from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh chopped dill and lemon slices before serving.
# Expert Tips:
01 -
- The marinade transforms ordinary chicken into something that feels restaurant special but comes together in minutes
- Its one of those rare weeknight dinners that makes people ask what you made
02 -
- I once skipped the 10 minute marinating time when I was rushing, and honestly I could taste the difference
- Letting the chicken rest before cutting keeps all those juices inside where they belong
03 -
- Room temperature chicken cooks more evenly, take it out 20 minutes before you start cooking
- That pan liquid is liquid gold, drizzle it over everything on your plate