Baked 1-pan Mediterranean Greek Chicken w Dill Yogurt Sauce

Baked 1-pan Mediterranean Greek Chicken w Dill Yogurt Sauce

For the Dill Greek Yogurt Sauce:

• 1 garlic clove, minced
• 1 cup chopped fresh dill, stems removed
• 1 ¼ cup Greek yogurt
• 1 tbsp olive oil
• Juice of ½ lemon or lime
• Zest of 1 lemon
• Pinch cayenne pepper, optional
• Salt, if needed
• a few slices cucumber, optional

For the Grilled Chicken:

• 10 garlic cloves, minced
• ½ tsp paprika
• ½ tsp allspice
• ½ tsp ground nutmeg
• ¼ tsp ground green cardamom
• Salt and pepper
• 5 tbsp olive oil, divided
• 8 boneless, skinless chicken thighs
• 1 medium size red onion, sliced
• Juice of 1-2 lemons

1. First make the dill Greek yogurt sauce. Combine the minced garlic, fresh dill, yogurt, olive oil, lemon juice and cayenne pepper in a food processor. Run the food processor until all the ingredients are well blended and a smooth thick sauce or dip develops. Test and add salt if needed. Transfer to a small bowl or container, cover and refrigerate.
2. In a small bowl, mix together the minced garlic, spices and 3 tablespoon olive oil. Pat the chicken thighs dry and rub each with the garlic-spice mixture.
3. Place the spiced chicken thighs in a large dish on a bed of sliced red onions with lemon juice and the remaining 2 tablespoon olive oil.
4. Preheat oven to 350. Cook for 30-45 mins or until done.
5. Serve with a side of the dill Greek yogurt dip you prepared earlier!
6. To complete this light meal, add Greek potatoes or pita bread and a salad like Fattoush Salad.