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Lemon, Yogurt, and Dill Chicken Thighs Recipe with Roasted Veggies
Ingredients
  • subheading: Roasted Veggies:
  • 3 small russet potatoes, cut into ½-inch wedges
  • 1 large onion, cut into ½-inch pieces
  • 2 large carrots, cut into ½-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
  • subheading: Chicken Thighs:
  • 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) boneless, skinless chicken thighs
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