Lemon-Herb Chicken with Yogurt Dill Sauce

  • Yield: 6 servings


Yogurt Dill Sauce:
1cup plain nonfat yogurt
1/2cup light sour cream
1 garlic clove, finely minced
2tablespoons chopped fresh dill
1tablespoon lemon juice
1/2teaspoon salt
1cup chopped fresh basil leaves
1/4cup chopped fresh mint
2tablespoons chopped fresh dill
1/4cup extra virgin olive oil
6 garlic cloves, minced
Grated zest and juice from 1 lemon
4 bone-in, skin-on chicken breasts (about 2 1/2 pounds)
4 bone-in, skin-on chicken thighs (about 2 pounds)
1 1/2teaspoons salt
1/4teaspoon freshly ground black pepper


  1. To prepare sauce, combing yogurt, sour cream, garlic, dill, lemon juice and salt.  Set aside.
  2. Preheat oven to 400F or heat grill to medium-high.
  3. To prepare chicken, combine basil, mint, dill, oil, garlic, lemon zest and juice in a large bowl.  Add chicken; toss well to coat.  Arrange chicken in a single layer on baking sheet; sprinkle with salt and pepper.
  4. Roast or grill chicken breasts 30 to 40 minutes or until an instant read thermometer inserted into the thickest part registers 180F. Served immediately or at room temperature, with Yogurt Dill Sauce, lemon wedges and yellow rice.  Serves 6.

—Recipe by Marge Perry