Greek Chicken Dinner
Ingredients
For the roasted vegetables:
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 1/2 tablespoons vegetable oil
1 teaspoon dried dill weed
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon fresh cracked black pepper, or to taste
For the chicken thighs:
1/2 cup whole-milk plain Greek yogurt
1 small lemon, zested and juiced
1 teaspoon dried dill weed
1/2 teaspoon kosher salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper
4 (5-ounce) chicken thighs, boneless and skinless
Directions
Preheat the oven to 400 degrees F. Lightly grease a rimmed baking sheet.
Place the potatoes, onion, carrots, and radishes in a large bowl. Drizzle in the vegetable oil and toss until everything is coated.
Sprinkle in 1 teaspoon dill, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper and toss until well incorporated.
Pour the veggies into the prepared baking sheet. Bake the veggies for 20 minutes.
In a large bowl, add the Greek yogurt, lemon zest, lemon juice, 1 teaspoon dill, 1/2 teaspoon kosher salt, the onion powder, garlic powder, and 1/4 teaspoon black pepper, mixing until thoroughly combined.
Dip each chicken thigh into the yogurt mixture, making sure each thigh is evenly coated.
Remove the baking sheet from the oven and gently push the veggies to the sides, leaving enough room in the middle for the chicken.
Place the thighs in the created space in the baking sheet.
Return the baking sheet to the oven and roast until the chicken is cooked through at 165 degrees F in its thickest part and the veggies are tender, for about 30-40 minutes.
Season with salt and pepper to taste and serve!
