From “The Best of Relish Cookbook,” by the editors of Relish magazine. Serves 6.
Ingredients
YOGURT DILL SAUCE
1 1/2 cups plain fat-free yogurt
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon salt
CHICKEN
Cooking spray
1 cup chopped fresh basil
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
1/4 cup extra-virgin olive oil
6 garlic cloves, minced
Grated rind of 1 lemon
Juice of 1 lemon
4 chicken breast halves, about 2 1/2 pounds
4 chicken thighs, about 2 pounds
1 1/2 teaspoons salt
1/4 teaspoon coarsely ground black pepper
Lemon wedges
Directions
To prepare the sauce, drain yogurt in a strainer lined with cheesecloth for 2 hours or overnight. Transfer yogurt to a bowl; stir in remaining ingredients.
Preheat oven to 450. Place a wire rack on a shallow baking sheet, and coat with cooking spray. Place basil, mint, dill, olive oil, garlic, lemon rind and lemon juice in a large bowl; stir to combine. Add chicken, toss well to coat. Arrange chicken in a single layer on prepared pan; sprinkle with salt and pepper. Bake chicken breasts 30 to 40 minutes, until an instant-read thermometer inserted into the thickest part of the breast registers 170 degrees. Bake chicken thighs 35 to 45 minutes, 180 degrees. Serve immediately with lemon wedges and yogurt sauce.
