You are here: Home » Recipes » Lemon Herbed Chicken with Yogurt Dill Sauce Lemon Herbed Chicken with Yogurt Dill Sauce Yield 6 servings Easy baked chicken gains glamor with yogurt-dill sauce. PrintEmail Ingredients Yogurt Dill Sauce:1 1/2 cups plain nonfat yogurt1 garlic clove, finely minced2 tablespoons extra-virgin olive oil2 tablespoons chopped fresh dill1 tablespoon lemon juice1/2 teaspoon saltChicken: Cooking spray1 cup chopped fresh basil leaves 1/4 cup chopped fresh mint 2 tablespoons chopped fresh dill1/4 cup extra-virgin olive oil6 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 salt1/4 freshly ground black pepper Lemon wedges Instructions 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. Recipe by Marge Perry For a complete menu featuring Lemon Herbed Chicken, along with 11 more simple menus for year-round entertaining, check out our Supper Club Menus Recipe App for the iPad on iTunes.