Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies
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