Lemon, Yogurt, and Dill Chicken Thighs subsequently Roasted Veggies

An easy, one-pan dinner thats fairly hands-off past everythings in the oven. Make certain positive to chop your veggies into even pieces, or they wont cook properly.

The ingredient of Lemon, Yogurt, and Dill Chicken Thighs subsequently Roasted Veggies

1. 3 small russet potatoes, cut into 1/2-inch wedges
2. 1 large onion, cut into 1/2-inch pieces
3. 2 large carrots, cut into 1/2-inch chunks
4. 5 large radishes, trimmed and cut into wedges
5. 1u2009u00bd tablespoons vegetable oil
6. 1 teaspoon dried dill weed
7. u00bd teaspoon kosher salt, or to taste
8. u00bc teaspoon vivacious cracked black pepper, or to taste
9. u00bd cup whole-milk plain Greek yogurt
10. 1 small lemon, zested and juiced
11. 1 teaspoon dried dill weed
12. u00bd teaspoon kosher salt
13. u00bd teaspoon onion powder
14. u00bd teaspoon garlic powder
15. u00bc teaspoon freshly ground black pepper
16. 4 (5 ounce) boneless, skinless chicken thighs

The instruction how to make Lemon, Yogurt, and Dill Chicken Thighs subsequently Roasted Veggies

1. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a rimmed baking sheet.
2. Place potatoes, onion, carrots, and radishes in a large bowl. Drizzle afterward oil, and toss to coat. Sprinkle behind 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.
3. Bake in the preheated oven for 20 minutes.
4. While the veggies bake, prepare the chicken. In the same bowl the veggies were in, increase be credited with 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. fusion until thoroughly combined. Dip each chicken thigh into the yogurt mixture, making distinct each one is evenly coated.
5. Remove pan from the oven, and gently market 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 put up to 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 retrieve at least 165 degrees F (74 degrees C). If desired, place pan beneath broiler, and commotion chicken for a few minutes to brown the chicken. Season following additional salt and pepper to taste in front serving.

Nutritions of Lemon, Yogurt, and Dill Chicken Thighs subsequently Roasted Veggies

calories: 449 calories
carbohydrateContent: 34.2 g
cholesterolContent: 92.8 mg
fatContent: 22.5 g
fiberContent: 6 g
proteinContent: 28.9 g
saturatedFatContent: 6.2 g
servingSize:
sodiumContent: 619.8 mg
sugarContent: 5.9 g
transFatContent:
unsaturatedFatContent: