Paleo Lemon Dill Chicken (Printable)

Tender baked chicken with bright citrus and herb flavors

# What You'll 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

# Steps:

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, or refrigerate for up to 2 hours for deeper flavor penetration.
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 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 does double duty, infusing the chicken with flavor while keeping it incredibly juicy
  • Ready in under an hour but tastes like something from a proper dinner party
  • Perfect for meal prep and actually tastes better the next day
02 -
  • Dont skip the resting step or all those juices will run out onto your cutting board instead of staying in the chicken
  • Patting the chicken dry before the oil rub helps everything stick better
  • Room temperature lemons give up way more juice than cold ones from the fridge
03 -
  • Use a microplane for the lemon zest to avoid the bitter white pith
  • Invest in a good instant read thermometer to never overcook chicken again

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