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Yogurt Dill Sauce:
1 1/2 cups plain nonfat yogurt
1 garlic clove, finely minced
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon salt
Chicken:
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
¼ teaspoon freshly ground black pepper
Lemon wedges
Instructions
1 1/2 cups plain nonfat yogurt
1 garlic clove, finely minced
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon salt
Chicken:
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
¼ teaspoon freshly ground black pepper
Lemon wedges
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 and shallow baking sheet with cooking spray.
3. Combine basil, mint, dill, oil, garlic, and lemon zind and juice in a large bowl. Add chicken; toss well to coat. Arrange chicken in a single layer on baking sheet; 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. Serves 6.
Recipe by Marge Perry
Nutritional Information
2. To prepare chicken, preheat oven to 450F. Coat a large wire rack and shallow baking sheet with cooking spray.
3. Combine basil, mint, dill, oil, garlic, and lemon zind and juice in a large bowl. Add chicken; toss well to coat. Arrange chicken in a single layer on baking sheet; 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. Serves 6.
Recipe by Marge Perry
Nutritional facts per serving: 340 calories, 21g fat, 95mg cholesterol, 32g protein, 5g carbohydrates, 0g fiber, 660mg sodium.
