Name: Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Russet potatoes, cut into 1/2-inch wedges - 3 small; Onion, cut into 1/2-inch pieces - 1 large; Carrots, cut into 1/2-inch chunks - 2 large; Radishes, trimmed and cut into wedges - 5 large; Vegetable oil - 1 ½ tablespoons; Dried dill weed - 1 teaspoon; Kosher salt, or to taste - ½ teaspoon; Fresh cracked black pepper, or to taste - ¼ teaspoon; Whole-milk plain Greek yogurt - ½ cup; Lemon, zested and juiced - 1 small; Dried dill weed - 1 teaspoon; Kosher salt - ½ teaspoon; Onion Powder - ½ teaspoon; Garlic powder - ½ teaspoon; Freshly ground black pepper - ¼ teaspoon; Boneless, skinless chicken thighs - 4 (5 ounce)

Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies

1. Russet potatoes, cut into 1/2-inch wedges - 3 small

2. Onion, cut into 1/2-inch pieces - 1 large

3. Carrots, cut into 1/2-inch chunks - 2 large

4. Radishes, trimmed and cut into wedges - 5 large

5. Vegetable oil - 1 ½ tablespoons

6. Dried dill weed - 1 teaspoon

7. Kosher salt, or to taste - ½ teaspoon

8. Fresh cracked black pepper, or to taste - ¼ teaspoon

9. Whole-milk plain Greek yogurt - ½ cup

10. Lemon, zested and juiced - 1 small

11. Dried dill weed - 1 teaspoon

12. Kosher salt - ½ teaspoon

13. Onion Powder - ½ teaspoon

14. Garlic powder - ½ teaspoon

15. Freshly ground black pepper - ¼ teaspoon

16. Boneless, skinless chicken thighs - 4 (5 ounce)

How to cook deliciously - Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies

1. Stage

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a rimmed baking sheet.

2. Stage

Place potatoes, onion, carrots, and radishes in a large bowl. Drizzle with oil, and toss to coat. Sprinkle with 1 teaspoon dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss again to coat. Pour veggies out onto the prepared baking sheet.

3. Stage

Bake in the preheated oven for 20 minutes.

4. Stage

While the veggies bake, prepare the chicken. In the same bowl the veggies were in, add the Greek yogurt, lemon zest, lemon juice, 1 teaspoon dill, 1/2 teaspoon kosher salt, onion powder, garlic powder, and 1/4 teaspoon black pepper. Mix until thoroughly combined. Dip each chicken thigh into the yogurt mixture, making sure each one is evenly coated.

5. Stage

Remove pan from the oven, and gently push the veggies to the sides of the pan, leaving room in the middle for the chicken thighs. Place the thighs in the middle of the baking sheet, and place pan back into the oven until chicken is no longer pink in the center, and veggies are tender, 30 to 40 minutes more. An instant-read thermometer inserted into the center of each thigh should read at least 165 degrees F (74 degrees C). If desired, place pan beneath broiler, and broil chicken for a few minutes to brown the chicken. Season with additional salt and pepper to taste before serving.