Lemon Herbed Chicken with Yogurt Dill Sauce

Kitchen Tested
  • Yield 6 servings
  • Prep 10 mins
  • Cook 65 mins

Easy baked chicken gains glamor with yogurt-dill sauce.



Yogurt Dill Sauce:
1 1/2 cups plain nonfat yogurt
1 -- garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
1 tablespoon fresh lemon juice
1/2 teaspoon salt
-- Cooking spray
1 cup chopped fresh basil leaves
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
1/4 cup extra-virgin olive oil
6 -- 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 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
-- Lemon wedges, for garnish


  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 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 at room temperature, accompanied by lemon wedges and Yogurt Dill Sauce.

Recipe by Marge Perry.



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