Ingredients:

• For the Chicken:
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon dill seeds
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon
• For the Lemon Herb Potatoes:
  • 1.5 pounds of small potatoes (such as baby potatoes), halved
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dill seeds
  • Zest of 1 lemon
  • Salt and pepper to taste

Instructions:

1. Marinate the Chicken:In a small bowl, combine olive oil, dill seeds, garlic powder, onion powder, salt, pepper, and lemon juice. Stir well to mix.Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated.Refrigerate and let marinate for at least 30 minutes, or up to 4 hours for deeper flavor.
2. Prepare the Potatoes:Preheat your oven to 400°F (200°C).In a large bowl, toss the halved potatoes with olive oil, dried rosemary, dried thyme, dill seeds, lemon zest, salt, and pepper until well coated.Spread the potatoes in a single layer on a baking sheet. Make sure they are not overcrowded to ensure they get crispy.
3. Cook the Chicken:Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill each side for about 6-7 minutes or until the internal temperature reaches 165°F (74°C) and the juices run clear.
4. Bake the Potatoes:Place the seasoned potatoes in the preheated oven and roast for about 25-30 minutes or until they are golden and crispy, stirring halfway through for even cooking.
5. Serve:Slice the grilled chicken and serve alongside the crispy lemon herb potatoes. Garnish with fresh dill or parsley if desired.