Citrus and Herb-Roasted Chicken with Lemon-Dill Sauce

Name: Citrus and Herb-Roasted Chicken with Lemon-Dill Sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs, bone-in and skin-on chicken thighs; 1, thinly sliced lemon; 4 cloves, peeled garlic; 1 tbsp, finely chopped fresh rosemary; 1 tbsp, finely chopped fresh thyme; 2 tbsp olive oil; 1 tbsp lemon juice; 2 tbsp, chopped dill; 1/4 cup sour cream; 1 tsp salt; 1/2 tsp black pepper

Juicy roasted chicken with a bright citrus-herb crust, served with a tangy dill sauce.

Cuisine: American

Category: One Pot

Prep: 15 minutes. Cook: 40 minutes.

Serves 4.

Ingredients

1.5 lbs, bone-in and skin-on chicken thighs
1, thinly sliced lemon
4 cloves, peeled garlic
1 tbsp, finely chopped fresh rosemary
1 tbsp, finely chopped fresh thyme
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp, chopped dill
1/4 cup sour cream
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: Place chicken skin-side up in a roasting pan. Arrange lemon slices and garlic cloves around the chicken.
Step 3: Mix together 1 tbsp olive oil, chopped rosemary, chopped thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Rub over chicken skin.
Step 4: Roast for 35-40 minutes until skin is golden brown and chicken reaches 165°F (74°C) internally.
Step 5: While chicken roasts, whisk together lemon juice, chopped dill, sour cream, and remaining 1/4 tsp salt in a small bowl. Stir in 1 tsp olive oil to emulsify.
Step 6: Remove chicken from pan, tent with foil, and let rest for 5 minutes. Drizzle with lemon-dill sauce before serving.