This One pan Dill Chicken with Veggies makes for a super easy, super tasty meal with little to no cleanup!
Since most weeknights I don’t get home until somewhere between 7:30-8pm, I have been trying to create some easy, quick recipes that don’t require a lot of prep or clean-up. So I’m a big fan of one-pan meals. It’s nice to just stick a pan of prepared food in the oven, then not have a big clean-up. That gives me more time to take my shower, pack my gym bag and prep meals for the next day before I head to bed.
This was nice and easy, but would have been easier if I had remembered to put the chicken out to defrost earlier. I hate using the microwave to defrost meats. But the flavor was great and it tasted pretty good!
- 1 tsp Dill
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- ½ teaspoon ground black pepper
- 1/4 cup oil
- 2 Tbsp dijon mustard
- 4 small/medium boneless skinless chicken breasts
- 1 lb baby red potatoes quartered
- 1 lb baby carrots or slender peeled carrots 1/2" thick
- 1 cup asparagus heads
- 2 Tbsp olive oil
- Salt and Pepper to taste
Place the chicken breasts in a large ziploc bag. Add the dill, garlic powder, onion powder, salt, pepper, 1/4 cup oil and dijon mustard and shake the bag to coat chicken evenly on all sides. Refrigerate chicken while prepping the veggies.
Grease a large baking sheet with ½ Tbsp oil (Tip: line baking sheet with foil for even easier cleanup). Place carrots, potatoes and asparagus on your oiled pan. Drizzle the top with 1½ Tbsp olive oil and sprinkle with salt and pepper. Toss veggies on the pan using your hands, then move them to the outsides to make room for the chicken.
Bake at 400˚F for 25-28 min, or until chicken reaches internal temp of 165 degrees F, or there is no more pink.
Remove from oven, let cool and serve.