This chicken dish packs a punch with its fresh herbs, including basil, mint, and dill. The yogurt-dill sauce is a nice finishing touch.

Makes 6 Servings

Ingredients for Yogurt-Dill Sauce:

1 1/2 cups plain fat-free yogurt

1 garlic clove, minced

2 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh dill

1 tablespoon lemon juice

1/2 teaspoon salt

Ingredients for Chicken:

cooking spray

1 cup chopped fresh basil

1/4 cup chopped fresh mint

2 tablespoons chopped fresh dill

1/4 cup extra-virgin olive oil

6 garlic cloves, minced

grated rind of 1 lemon

juice of 1 lemon

4 chicken breast halves (about 2 1/2 pounds)

4 chicken thighs (about 2 pounds)

1 1/2 teaspoons salt

1/4 teaspoon coarsely ground black pepper

lemon wedges

Preparation:

1. To prepare dill sauce, drain yogurt in a strainer lined with cheesecloth for 2 hours or overnight. Transfer yogurt to a bowl; stir in remaining ingredients.

2. Preheat oven to 450F. To prepare chicken, place a large wire rack on a shallow baking sheet and coat with cooking spray. Place basil and next 6 ingredients (basil through lemon juice) in a large bowl; stir to combine. Add chicken; toss well to coat. Arrange chicken in a single layer on prepared pan; sprinkle with salt and pepper.

3. Bake chicken breasts 30 to 40 minutes; until an instant-read thermometer inserted into the thickest part of the breast registers 170F. Bake chicken thighs 35 to 45 minutes, until an instant-read thermometer inserted into the thickest part of the thigh registers 180F. Serve immediately with lemon wedges and yogurt mixture.

If you enjoy this recipe, try this Banana Breakfast Coffee Cake, also from The Best of Relish Cookbook, or look for more recipes in our Recipe File.