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Lemon Herbed Chicken with Yogurt Dill Sauce

Lemon Herbed Chicken with Yogurt Dill Sauce

Easy baked chicken gains glamor with yogurt-dill sauce.

Serves: 6 Save

Ingredients (19)

Yogurt Dill Sauce

  • 1½ cup Plain Yogurt, Nonfat
  • 1 Garlic Clove
  • 2 T Extra Virgin Olive Oil
  • 2 T Chopped Dill
  • 1 T Lemon Juice, Fresh
  • or 1 T Lemon Juice, Bottled
  • ½ tsp Salt

Chicken

  • ¼ oz Cooking Spray
  • 1 cup Chopped Basil
  • ¼ cup Chopped Mint
  • 2 T Chopped Dill
  • ¼ cup Extra Virgin Olive Oil
  • 6 Garlic Cloves
  • 1 Lemon
  • 2½ lb Chicken Breasts, Bone In, Skin On
  • 2 lb Bone In, Skin On Chicken Thighs
  • 1 tsp Salt
  • ¼ tsp Black Pepper, Freshly Ground
  • 1 Lemon
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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.