Crispy Chicken Thighs with Creamy Dill Lemon Sauce
Servings: 4
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Ingredients
For the Chicken
• 4 chicken thighs (for crispier thighs use bone in skin on thighs)
• 1 tbsp olive oil
• 1 tbsp Dijon mustard
• Juice of 1 lemon
• 2 tsp onion powder
• 1 tbsp fresh dill, chopped
• 1 tbsp paprika
• ½ tsp cayenne pepper (optional for heat)
• ½ tbsp baking powder (for extra crispiness)
• ½ tsp salt (or to taste)
For the Creamy Dill Sauce
• 4 tbsp plain Greek yogurt (or sour cream)
• 3 tbsp avocado mayonnaise
• Juice of 1 large lemon
• 1 handful fresh dill, chopped
• 1 tsp onion powder
• ½ tsp chili flakes
• ½ tsp salt (or to taste)
• Optional: splash of water or extra lemon juice to thin
Instructions
1. Preheat oven to 425°F.
2. Prep the chicken:
Pat chicken thighs completely dry (this is key for crispiness). Place on a lined baking sheet or oven-safe dish.
Optional: Let sit at room temp for 20–30 minutes.
3. Make the seasoning paste:
In a bowl, mix olive oil, Dijon mustard, lemon juice, onion powder, dill, paprika, cayenne, baking powder, and salt.
4. Coat the chicken:
Rub the mixture evenly over each thigh.
5. Roast:
Bake for 40 minutes. Remove, spoon pan juices over the top, then return to oven for 5 more minutes until golden and crispy.
Optional: Broil 2–3 minutes for extra crisp.
6. Make the sauce:
While chicken cooks, whisk or blend together yogurt, mayo, lemon juice, dill, onion powder, chili flakes, and salt until smooth.
Adjust consistency with water or more lemon juice.
7. Serve:
Drizzle sauce over chicken or serve on the side.
Voilà!! Enjoy!!.
