Oven Roasted Lemon Dill Chicken

Here's a variation to the fuss-free One-Pan Roast Chicken and Vegetables recipe I posted nearly a year ago. It remains as one of my preferred method of cooking when I'm feeling lazy, because it's so easy to prepare and so little dishes to wash afterwards! 

Oven Roasted Lemon Dill Chicken

2 Chicken Leg
1 tbsp Olive Oil
juice of 1 Lemon
small handful of Dill leaves
Salt and pepper

Optional
1 Lemon, sliced

Preheat oven to 200°C

1. Line a rimmed baking sheet/pan with parchment paper. 

2. Place the chicken legs in the pan, add in the remaining ingredients and coat with your hands. Add half of the lemon slices (if using), then place the chicken legs over them. 

3. Cover loosely with aluminium foil and bake for 30mins.

4. Remove the foil and return pan to oven for another 15-20mins till chicken has browned. Juices should run clear when you poke the thickest part of the chicken leg with a skewer or knife.

5. Remove from oven. If using, place remaining half of the lemon slices on the chicken legs. Rest for 10mins before serving.

If you like this recipe and would like to share it, please link to this blog post with its original contents. All recipes are created by me (unless otherwise stated) and require a lot of effort and time to craft. Crediting back is the biggest form of encouragement for me! Thank you! =)

Thoughts: Dill is not very common in Asian cooking. The first time I came across it, I was eating a pickle. But once I know what it is, I see it in a lot of dishes. It goes exceptionally well with seafood, salmon especially, and potatoes, regardless if mashed or as salad, equally beautiful. And of course, we can't miss it in our pickles!

It's hard to go wrong with lemon and dill. Plus, apart from adding flavour, the acidity in lemon helps tenderises the chicken meat. If I'm not rushing for dinner, I'll usually let the chicken legs sit in the marinade for at least 30mins.

This time, I made some Honey Miso Corn on the Cob together in the same pan, and a quick chopped kale salad to complete the meal. But you can choose to roast other vegetables too. My favourite are potatoes and carrots because they can be added with the chicken leg from the start. I'm lazy like that. Haha! If using other vegetables that cooks in a shorter time, remember to add them to the pan at a later time so they finish cooking just when the chicken is done. 

If you've tried this or last year's recipe, do share your yummy creation with us on facebook or tag @whattobaketoday on instagram! 

All blog posts and photos are properties of WhatToBakeToday (unless otherwise stated). Unauthorized use and/or duplication of these contents, whole or part thereof, without express or written permission from this blog's author is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to WhatToBakeToday with appropriate and specific direction to the original content.