Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies

By Kim

5.0 / 5

20min

50min

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3 small russet potatoes cut into 1/2-inch wedges
1 onion large, cut into 1/2-inch pieces
2 large carrots cut into 1/2-inch chunks
5 large radishes trimmed and cut into wedges
1 ½ tablespoons vegetable oil
1 teaspoon dried dill weed
½ teaspoon kosher salt or to taste
¼ teaspoon fresh cracked black pepper or to taste
½ cup whole-milk plain Greek yogurt
1 small lemon zested and juiced
1 teaspoon dried dill weed
½ teaspoon kosher salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon freshly ground black pepper
4 (5 ounce) thighs boneless, skinless chicken