Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies
Cook time:
about 1 hour
Prep time:
20 minutes
Cuisine:
Unknown
Author:
Kim
Rating:
5.0 / 5.0
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