Lemon Herbed Chicken with Yogurt Dill Sauce
Easy baked chicken gains glamor with yogurt-dill sauce.
Serves: 6
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ShareIngredients (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
Ingredient Facts and Health Benefits
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Directions
- 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.
- To prepare chicken, preheat oven to 450F. Coat a large wire rack with cooking spray and place on a rimmed baking sheet.
- 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.
- 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.