Easy Chicken with Creamy Lemony Dill Sauce
Directions
- 1Preheat oven to 425F. Grab 4 skin-on bone-in chicken thighs, dab dry with paper towel, and place in an oven-safe dish. Let chicken come to room temperature for about 30 minutes.
- 2Drizzle 1 tbsp avocado oil, 1 tbsp dijon mustard, juice of 1 lemon, a couple pinches of salt, 2 tbsp onion powder, 1 tbsp dried dill, 1 tbsp sweet paprika, 1/2 tsp cayenne pepper, and 1/2 tbsp baking powder over chicken. Mix well.
- 3Bake chicken for 35 minutes at 425F. Remove chicken, spoon over the juices at the bottom of the dish and bake for another 5 minutes.
- 4Make the sauce by processing 4 tbsp plain thick Greek yogurt (or sour cream), 3 tbsp mayo, juice of 1 large lemon, a handful of fresh dill, 1 tsp onion powder, 1/2 tsp Aleppo (or any chili pepper), and a pinch or two of salt. Taste and adjust as needed.
- 5Serve the chicken with the sauce. Add sides as desired.
Ingredients
- 4 skin-on bone-in chicken thighs
- 1 tbsp avocado oil
- 1 tbsp dijon mustard
- 1 lemon
- 2 pinches salt
- 2 tbsp onion powder
- 1 tbsp dried dill
- 1 tbsp sweet paprika
- 0.5 tsp cayenne pepper
- 0.5 tbsp baking powder
- 4 tbsp plain thick greek yogurt
- 3 tbsp mayo
- 1 large lemon
- 1 handful fresh dill
- 1 tsp onion powder
- 0.5 tsp Aleppo pepper
- 2 pinches salt
Equipment
ovenoven-safe dishfood processor
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