Lemon Herbed Chicken with Yogurt Dill Sauce

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
Website
Instagram
YouTube
Pinterest
Linked-In
Published: 1/28/2020

Easy baked chicken gains glamor with yogurt-dill sauce.

Serves: 6 Save

Ingredients (20)

  • Yogurt Dill Sauce:
  • 1 1/2 cup plain nonfat yogurt
  • 1 garlic clove, finely minced
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon chopped fresh dill
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • Chicken:
  • Cooking spray
  • 1 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh mint
  • 2 tablespoon chopped fresh dill
  • 1/4 cup extra-virgin olive oil
  • 6 garlic cloves, minced
  • Finely grated rind and juice from 1 lemon
  • 4 bone-in, skin-on chicken breast halves (about 2 1/2 pounds)
  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 teaspoon salt
  • 1/4 freshly ground black pepper
  • Lemon wedges

Directions

  1. To prepare sauce, drain yogurt in a strainer lined with cheesecloth 2 hours or overnight. Transfer to a bowl and stir in garlic, olive oil, dill, lemon juice and salt.
  2. To prepare chicken, preheat oven to 450F. Coat a large wire rack with cooking spray and place on a rimmed baking sheet.
  3. Combine basil, mint, dill, oil, garlic, and lemon rind and juice in a large bowl. Add chicken; toss well to coat. Arrange chicken in a single layer on wire rack; sprinkle with salt and pepper.
  4. Roast chicken breasts 30 to 40 minutes or until an instant-read thermometer inserted into the thickest part of the breast registers 170F. Roast thighs 35 to 45 minutes or until an instant-read thermometer inserted into the thickest part of the thigh registers 180F. Serve immediately or room temperature, with lemon wedges and Yogurt Dill Sauce.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!