Paleo Lemon Dill Chicken

The first time I made this lemon dill chicken, my kitchen smelled like a sunny Mediterranean afternoon, and I honestly could not believe something this bright and fresh came together in under an hour.

I served this at a small dinner party last spring, and my friend who swore she hated healthy food actually asked for the recipe before she even finished her plate.

Ingredients

• Boneless skinless chicken breasts: These cook quickly and absorb the marinade beautifully, though thighs work wonderfully if you prefer more moisture
• Extra-virgin olive oil: Creates that gorgeous golden exterior and keeps the meat from drying out in the oven
• Fresh lemon zest and juice: The zest packs all the fragrant oils while the juice provides the acidic punch that tenderizes
• Fresh dill: Those feathery fronds add a grassy, slightly sweet note that pairs perfectly with the citrus
• Garlic: Minced fresh cloves give you that aromatic kick that powder just cannot replicate
• Dijon mustard: Acts as an emulsifier to bind the marinade and adds a subtle depth

Instructions

Get your oven ready:

Preheat to 400°F and give your baking dish a quick swipe of olive oil so nothing sticks later

Whisk together the magic:

Combine the lemon zest, juice, chopped dill, garlic, Dijon, onion powder, and red pepper flakes in a small bowl until fragrant

Prep the chicken:

Pat the chicken dry with paper towels, rub with olive oil, and season generously with salt and pepper

Let it soak up flavor:

Pour that vibrant marinade right over the chicken, turning to coat every side, and let it sit while you finish preheating

Bake to perfection:

Slide the dish into the oven for 25 to 30 minutes until the chicken is cooked through and those juices run clear

Give it a moment:

Let the chicken rest for 5 minutes before serving so all those juices redistribute back into the meat

Save

This recipe became my weeknight savior during a busy month when I needed something healthy but still craved actual flavor in my life.

Making It Your Own

Sometimes I swap in chicken thighs when I want something extra juicy, and the cook time barely changes at all.

Perfect Pairings

Cauliflower rice soaks up that lemony sauce beautifully, and roasted asparagus or zucchini rounds out the meal perfectly.

Make Ahead Magic

The marinade can be mixed up to three days in advance, and the chicken actually gets better with a longer soak.

• Double the marinade and freeze half with raw chicken for an instant meal later
• Slice any leftovers over salad greens for a protein packed lunch the next day
• The flavors mellow overnight, making leftovers even more delicious

Save

There is something so satisfying about a dish that tastes this good while fitting perfectly into a clean eating lifestyle.

Recipe FAQs

→ How long should I marinate the chicken?

Marinate for at least 10 minutes before baking, but for deeper flavor, refrigerate for up to 2 hours. You can even marinate overnight for the most intense taste.

→ Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs work wonderfully and tend to be juicier. Adjust the cooking time slightly—thighs may need an additional 5-10 minutes depending on thickness.

→ What vegetables pair well with this chicken?

Roasted asparagus, broccoli, cauliflower, or zucchini complement the citrus flavors perfectly. Cauliflower rice keeps it paleo-friendly, while roasted potatoes work for non-paleo eaters.

→ Can I freeze the marinated chicken?

Yes. Place the chicken and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ Is the red pepper flakes necessary?

Completely optional. They add a subtle warmth that balances the lemon, but you can omit them for a milder dish without affecting the overall flavor profile.