Name: Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 3 small russet potatoes, cut into 1/2-inch wedges; 1 large onion, cut into 1/2-inch pieces; 2 large carrots, cut into 1/2-inch chunks; 5 large radishes, trimmed and cut into wedges; 1.5 tablespoons vegetable oil; 1 teaspoon dried dill weed; 0.5 teaspoon kosher salt, or to taste; 0.25 teaspoon fresh cracked black pepper, or to taste; 0.5 cup whole-milk plain Greek yogurt; 1 small lemon, zested and juiced; 1 teaspoon dried dill weed; 0.5 teaspoon kosher salt; 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; 0.25 teaspoon freshly ground black pepper; 4 (5 ounce) boneless, skinless chicken thighs

Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies

5.0

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An easy, one-pan dinner that's fairly hands-off once everything's in the oven. Make sure to chop your veggies into even pieces, or they won't cook properly.

Prep Time:

20 mins

Cook Time:

50 mins

Total Time:

1 hr 10 mins

Servings:

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

Roasted Veggies:

3 small russet potatoes, cut into 1/2-inch wedges
1 large onion, cut into 1/2-inch pieces
2 large carrots, cut into 1/2-inch chunks
5 large radishes, trimmed and cut into wedges
1 ½ tablespoons vegetable oil
1 teaspoon dried dill weed
½ teaspoon kosher salt, or to taste
¼ teaspoon fresh cracked black pepper, or to taste

Chicken Thighs:

½ cup whole-milk plain Greek yogurt
1 small lemon, zested and juiced
1 teaspoon dried dill weed
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
4 (5 ounce) boneless, skinless chicken thighs

Directions

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a rimmed baking sheet.
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.
Bake in the preheated oven for 20 minutes.
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.
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.

Nutrition Facts (per serving)

449	Calories
23g	Fat
34g	Carbs
29g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 449
% Daily Value *
Total Fat 23g	29%
Saturated Fat 6g	31%
Cholesterol 93mg	31%
Sodium 620mg	27%
Total Carbohydrate 34g	12%
Dietary Fiber 6g	21%
Total Sugars 6g
Protein 29g
Vitamin C 50mg	251%
Calcium 77mg	6%
Iron 3mg	17%
Potassium 1024mg	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.