Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies

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.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 449 Calories

Ingredients

• ¼ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• 1 ½ tablespoons vegetable oil
• ½ teaspoon onion powder
• 1 teaspoon dried dill weed
• 1 large onion, cut into 1/2-inch pieces
• 4 (5 ounce) boneless, skinless chicken thighs
• ½ teaspoon kosher salt, or to taste
• ½ cup whole-milk plain Greek yogurt
• 1 small lemon, zested and juiced
• 3 small russet potatoes, cut into 1/2-inch wedges
• 2 large carrots, cut into 1/2-inch chunks
• 5 large radishes, trimmed and cut into wedges
• ¼ teaspoon fresh cracked black pepper, or to taste

Recipe Instructions

Step 1

Bake in the preheated oven for 20 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a rimmed baking sheet.

Step 3

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.

Step 4

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.

Step 5

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.