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  • 1 cup plain nonfat yogurt
  • 1/2 cup light sour cream
  • 1 garlic clove, finely minced
  • 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 breasts (about 2 1/2 pounds)
  • 4 bone-in, skin-on chicken thighs (about 2 pounds)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper


  1. To prepare sauce, combing yogurt, sour cream, garlic, dill, lemon juice and salt.  Set aside.
  2. Preheat oven to 400F or heat grill to medium-high.
  3. To prepare chicken, 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 or grill chicken breasts 30 to 40 minutes or until an instant read thermometer inserted into the thickest part registers 180F. Served immediately or at room temperature, with Yogurt Dill Sauce, lemon wedges and yellow rice.  Serves 6.
—Recipe by Marge Perry

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The recipe was originally published as Lemon-Herb Chicken with Yogurt Dill Sauce on

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