Easy chicken with a creamy lemony dill sauce. Full recipe in the comments!

Ingredients

• 8 pieces Chicken Thighs (bone‑in, skin‑on, about 2 lb total)
• 2 tablespoons Olive Oil (extra‑virgin preferred)
• 1 tablespoon Dijon Mustard
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Garlic Powder
• 1 teaspoon Paprika
• 0.5 teaspoon Dried Thyme
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper (freshly ground)
• 0.5 teaspoon Baking Powder (helps skin crisp up; use gluten‑free if needed)
• 0.5 cup Mayonnaise (full‑fat for best texture)
• 0.25 cup Greek Yogurt (plain, unsweetened)
• 2 tablespoons Fresh Dill (finely chopped)
• 1 teaspoon Lemon Zest (from the same lemon used for juice)
• 1 piece Garlic Clove (minced)
• 1 teaspoon Honey (optional, for a hint of sweetness)
• 0.25 teaspoon Salt (for sauce)
• 0.25 teaspoon Black Pepper (for sauce) (freshly ground)

Instructions

1. Preheat Oven

   Set the oven to 425°F (220°C) and let it preheat fully.

   Time: PT10M

   Temperature: 425°F

2. Prepare Chicken Marinade

   Pat the chicken thighs dry with paper towels. In a large mixing bowl combine olive oil, Dijon mustard, lemon juice, garlic powder, paprika, dried thyme, salt, black pepper, and baking powder. Add the chicken and toss until every piece is evenly coated.

   Time: PT5M

3. Arrange on Baking Sheet

   Line the baking sheet with parchment paper (or foil). Place the thighs skin‑side up, spacing them at least ½ inch apart so air can circulate.

   Time: PT5M

4. Bake the Chicken

   Bake for 35 minutes, flipping the thighs halfway through. Use a meat thermometer to check that the internal temperature reaches 165°F (74°C).

   Time: PT35M

   Temperature: 425°F

5. Make Creamy Lemon‑Dill Sauce

   While the chicken bakes, whisk together mayonnaise, Greek yogurt, lemon juice, lemon zest, chopped dill, minced garlic, honey, salt, and black pepper in a small bowl until smooth.

   Time: PT5M

6. Chill the Sauce

   Cover the sauce and refrigerate for at least 10 minutes to let flavors meld.

   Time: PT10M

7. Rest and Serve

   Remove the chicken from the oven, let it rest on a cutting board for 5 minutes, then serve each thigh with a generous dollop of the lemon‑dill sauce.

   Time: PT5M

Nutrition Facts

Calories

360

Protein

25 g

Carbohydrates

5 g

Fat

27 g

Fiber

0 g