Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies
- Category: Baked Chicken Thighs
- Author: Kim
- Rating: 5.0
- Prep time: 20 min
- Cook time: 50 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 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
- 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
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