Lemon Herbed Chicken with Yogurt Dill Sauce

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.