Greek Chicken Dinner

For roasted vegetables

3 small russet potatoes, cut into 1/2" wedges

1 large Vidalia onion, cut into 1/2" pieces

2 large carrots, cut into 1/2" chunks

1 1/2 Tbsp vegetable oil

1 tsp dill weed

1/2 tsp kosher salt

1/4 tsp fresh ground black pepper

For Chicken Thighs

1/2 cup plain Greek yogurt

1 small lemon, zested and juiced

1 tsp dill weed

1/2 tsp kosher salt

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp freshly ground black pepper

4 (5 oz) chicken thighs, boneless and skinless

Preheat the oven to 400 degrees.

Lightly grease a rimmed baking sheet.

Place the potatoes, onions and carrots in a large bowl.  Drizzle in the vegetable oil and toss until everything is coated.  

Springe in 1 tsp dill, 1/2 tsp kosher salt, and 1/4 tsp black pepper and toss until well incorporated

Pour the veggies into a prepared baking sheet.  

Bake the veggies for 20 minutes.

In a large bowl, add the yogurt, lemon zest, lemon juice, 1 tsp dill, 1/2 tsp kosher salt, the onion powder, garlic powder, and 1/4 tsp black pepper, mixing until thoroughly combined.  

Dip each chicken thigh into the yogurt mixture, making sue each thigh is evenly coated.  

Remove the baking sheet from the oven and gently push to veggies to the sides leaving enough room in the middle for the chicken. 

Place the thighs on the baking sheet.  

Return the baking sheet to the oven and roast until the chicken is cooked though at 165 degrees in its thickest part and the veggies are tender, for about 30 - 40 minutes.  

Season with salt and pepper to taste and serve.