Lemon Herbed Chicken with Yogurt Dill Sauce

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 65 mins


Yogurt Dill Sauce:
1 1/2cups plain nonfat yogurt
1-- garlic clove, minced
2tablespoons extra-virgin olive oil
2tablespoons chopped fresh dill
1tablespoon fresh lemon juice
1/2teaspoon salt
-- Cooking spray
1cup chopped fresh basil leaves
1/4cup chopped fresh mint
2tablespoons chopped fresh dill
1/4cup 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 1/2teaspoons salt
1/4teaspoon 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.

Nutritional Info *per serving

  • Calories 390
  • Glycemic Load 0
  • Fat 25g
  • Saturated Fat 5g
  • Polyunsaturated Fat 4g
  • Monounsaturated Fat 15g
  • Cholesterol 95mg
  • Sodium 890mg
  • Potassium 280mg
  • Carbohydrate 7g
  • Fiber 0g
  • Sugars 4g
  • Protein 34g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 20%
  • Calcium 10%
  • Iron 10%