
Dinner on the Deck
By the editors of Relish Magazine
(Lemon-Herb Chicken)
Yogurt Dill Sauce:
1 cup plain nonfat yogurt
1/2 cup light sour cream
1 garlic clove, finely minced
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1/2 teaspoon salt
Chicken:
1 cup chopped fresh basil leaves
1/4 cup chopped fresh mint
2 tablespoons chopped fresh dill
1/4 cup extra-virgin olive oil
6 garlic cloves, minced
Finely grated rind and juice from 1 lemon
4 bone-in, skin-on chicken breasts (about 2 1/2 pounds)
4 bone-in, skin-on chicken thighs (about 2 pounds)
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
- To prepare sauce, combine yogurt, sour cream, garlic, dill, lemon juice and salt. Set aside.
- Preheat oven to 400F or heat grill to medium-high.
- To prepare chicken, combine basil, mint, dill, oil, garlic, lemon rind and juice in a large bowl. Add chick- en pieces; toss well to coat. Arrange chicken in a single layer on baking sheet; sprinkle with salt and pepper.
- Roast or grill chicken breasts 30 to 40 minutes, until an instant-read thermometer inserted into the thickest part registers 180F. Serve immediately or room temperature, with Yogurt Dill Sauce, lemon wedges and Spiced Yellow Rice. Serves 6.
Per serving: 340 calories, 13g fat, 170mg chol., 48g prot., 5g carbs., 0g fiber, 760mg sodium
Recipe by Marge Perry
Spiced Yellow Rice
2 tablespoons extra- virgin olive oil
1 cup chopped onion
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 1/2 cups long-grain white rice
1 teaspoon turmeric
1 teaspoon cumin
2 cups reduced-sodium chicken broth
1 cup water
1/4 teaspoon black pepper
1/4 cup chopped parsley
- Heat oil in a large nonstick skillet over medium-high heat. Add onion, red pepper and garlic; cook 2 minutes. Stir in rice, turmeric and cumin; cook 1 minute. Add broth, water, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and simmer until liquid is completely absorbed, 17 to 20 minutes.
- Remove from heat and stir in parsley. Serves 6.
Per serving: 250 calories, 5g fat, 0mg chol., 5g prot., 44g carbs., 1g fiber, 30mg sodium
Recipe by Marge Perry
Photo by Mark Boughton Photography / styling: Teresa Blackburn