One-Pan Lemon Dill Chicken with Roasted Red Cabbage and Sweet Potatoes
One-Pan Lemon Dill Chicken with Roasted Red Cabbage and Sweet Potatoes
Ingredients
For the Main Dish
- 4 chicken thighs, bone-in, skin-on
- 1 red cabbage, medium head, cut into 1-inch wedges
- 2 sweet potatoes, medium, peeled and cubed into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon Dill Marinade
- 2 tablespoons Dijon mustard
- 1/4 cup fresh dill, finely chopped
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Dill Greek Yogurt Sauce
- 1 cup Greek yogurt, plain, full-fat
- 2 tablespoons lemon dill marinade, reserved from chicken marinade
- 1 tablespoon fresh dill, additional, finely chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 teaspoon lemon juice, freshly squeezed, for serving (optional)
Instructions
- 1
Preheat oven to 400°F. On a large sheet pan, arrange the red cabbage wedges and cubed sweet potatoes. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly and spread in a single layer.
⏱️ 10 min•🌡️ 400
- 2
In a medium bowl, whisk together the Dijon mustard, 1/4 cup finely chopped fresh dill, 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined. This is your lemon dill marinade.
⏱️ 5 min
- 3
Transfer 2 tablespoons of the lemon dill marinade to a small bowl and set aside for the sauce. Add the chicken thighs to the remaining marinade in the medium bowl and toss thoroughly to ensure each piece is well coated.
⏱️ 2 min
- 4
Place the marinated chicken thighs on the sheet pan alongside the prepared vegetables, ensuring they are not overcrowded. If necessary, use two sheet pans.
⏱️ 3 min
- 5
Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and has a nice golden-brown color, and the vegetables are tender and slightly caramelized. Flip the vegetables halfway through roasting for even cooking.
⏱️ 35 min•🌡️ 400
- 6
While the chicken and vegetables are roasting, prepare the dill Greek yogurt sauce. In a small bowl, combine the reserved 2 tablespoons of lemon dill marinade, Greek yogurt, 1 tablespoon additional finely chopped fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min
- 7
Once roasted, remove the sheet pan from the oven. Plate the chicken, red cabbage, and sweet potatoes. Drizzle a generous amount of the dill Greek yogurt sauce over the top. Finish with an optional squeeze of 1 teaspoon fresh lemon juice and a garnish of fresh dill before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
One-Pan Lemon Dill Chicken with Roasted Red Cabbage and Sweet Potatoes
Ingredients
For the Main Dish
- 4 chicken thighs, bone-in, skin-on
- 1 red cabbage, medium head, cut into 1-inch wedges
- 2 sweet potatoes, medium, peeled and cubed into 1-inch pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Lemon Dill Marinade
- 2 tablespoons Dijon mustard
- 1/4 cup fresh dill, finely chopped
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Dill Greek Yogurt Sauce
- 1 cup Greek yogurt, plain, full-fat
- 2 tablespoons lemon dill marinade, reserved from chicken marinade
- 1 tablespoon fresh dill, additional, finely chopped
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 1 teaspoon lemon juice, freshly squeezed, for serving (optional)
Instructions
- 1
Preheat oven to 400°F. On a large sheet pan, arrange the red cabbage wedges and cubed sweet potatoes. Drizzle with 2 tablespoons of olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat evenly and spread in a single layer.
⏱️ 10 min•🌡️ 400 - 2
In a medium bowl, whisk together the Dijon mustard, 1/4 cup finely chopped fresh dill, 3 tablespoons fresh lemon juice, 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined. This is your lemon dill marinade.
⏱️ 5 min - 3
Transfer 2 tablespoons of the lemon dill marinade to a small bowl and set aside for the sauce. Add the chicken thighs to the remaining marinade in the medium bowl and toss thoroughly to ensure each piece is well coated.
⏱️ 2 min - 4
Place the marinated chicken thighs on the sheet pan alongside the prepared vegetables, ensuring they are not overcrowded. If necessary, use two sheet pans.
⏱️ 3 min - 5
Roast for 35-40 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and has a nice golden-brown color, and the vegetables are tender and slightly caramelized. Flip the vegetables halfway through roasting for even cooking.
⏱️ 35 min•🌡️ 400 - 6
While the chicken and vegetables are roasting, prepare the dill Greek yogurt sauce. In a small bowl, combine the reserved 2 tablespoons of lemon dill marinade, Greek yogurt, 1 tablespoon additional finely chopped fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until the sauce is smooth and creamy. Taste and adjust seasoning if needed.
⏱️ 5 min - 7
Once roasted, remove the sheet pan from the oven. Plate the chicken, red cabbage, and sweet potatoes. Drizzle a generous amount of the dill Greek yogurt sauce over the top. Finish with an optional squeeze of 1 teaspoon fresh lemon juice and a garnish of fresh dill before serving.
⏱️ 5 min