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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
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
Grated zest 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
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
Grated zest 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 make the sauce, drain yogurt in a strainer lined with cheesecloth for 2 hours or overnight. Transfer to a bowl and stir in garlic, olive oil, dill, lemon juice and salt.
2. To make the chicken, preheat the oven to 450F. Coat a large wire rack and shallow baking sheet with cooking spray.
3. Combine basil, mint, dill, oil, garlic, lemon zest 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 the 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, Special Summer Isse 2006.
2. To make the chicken, preheat the oven to 450F. Coat a large wire rack and shallow baking sheet with cooking spray.
3. Combine basil, mint, dill, oil, garlic, lemon zest 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 the 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, Special Summer Isse 2006.
