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Lemon Dill Chicken with Roasted Artichokes
Brighten up your dinner table with this zesty Lemon Dill Chicken paired perfectly with flavorful roasted artichokes!
Ingredients:
– 4 boneless, skinless chicken breasts (6 oz each)
– 1/4 cup fresh lemon juice
– 2 tbsp olive oil
– 2 cloves garlic, minced
– 1 tbsp fresh dill, chopped
– Salt and pepper to taste
– 2 cans artichoke hearts, drained and halved
– 1 lemon, sliced
– 1/4 cup grated Parmesan cheese
Directions:
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, dill, salt, and pepper.
3. Place chicken breasts in a resealable bag and pour in the marinade. Seal the bag and massage to coat the chicken. Marinate in the refrigerator for 30 minutes.
4. Arrange marinated chicken on one side of the baking sheet. Place artichoke hearts and lemon slices on the other side. Sprinkle Parmesan cheese over the artichokes.
5. Bake in the preheated oven for 25-30 minutes or until chicken is cooked through and artichokes are roasted.
6. Serve the Lemon Dill Chicken with Roasted Artichokes hot, garnished with extra dill if desired.
Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Calories: ~320 per serving | Servings: 4 | Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 2 days.