Sheet-Pan Lemon-Dill Chicken with Potatoes & Asparagus

A whole dinner on one pan: tender chicken, crisp-edged potatoes, and bright green asparagus, all lifted by the trio of lemon, garlic, and dill. Toss it together and let the oven do the rest.

Ingredient Spotlight. Our Wild Dill Infused Olive Oil threads fresh, grassy dill through everything, and our Sicilian Lemon White Balsamic Vinegar adds a clean, sunny acidity that makes the whole pan taste peppy and fresh.

Ingredients

• 2 lbs baby red potatoes, halved
• 3 Tbsp Wild Dill Infused Olive Oil (divided) · 2 Tbsp Garlic Infused Olive Oil
• 2 Tbsp Sicilian Lemon White Balsamic · 2 Tbsp garlic, minced
• 2 lbs boneless chicken breast, in 1" pieces
• 1 bunch thin asparagus, in 2" pieces
• 1 bunch fresh dill · zest + juice of 1 lemon · flaky salt & pepper

Instructions

1. Heat oven to 400°F; line a sheet pan. Toss the potatoes with 1 Tbsp Dill oil and roast 15–20 minutes.
2. Add the chicken and asparagus. Toss everything with the remaining Dill oil, the Garlic oil, Sicilian Lemon balsamic, garlic, lemon juice and zest, salt, and pepper.
3. Roast 20–25 minutes, until the chicken is cooked and the potatoes are crisp. Shower with fresh dill and serve.

Chef's Notes

• Cut everything to a similar size so it finishes together.
• Give the potatoes their head start — they take longest.

Make It Yours

• Swap our Lemon Fused Olive Oil for the Dill oil for a pure-citrus version.

Allergens: none of the major allergens.

Wild Dill oil is an underrated hero — come taste what it does to chicken and fish.