Chicken

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4 bone in skin on chicken thighs

1 tbsp avocado or olive oil

1 tbsp dijon mustard

the juice of 1 lemon

salt

2 tbsp onion powder

1 tbsp dried dill

1 tbsp sweet paprika

½ tsp cayenne pepper. I also add

½ tbsp baking powder

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Lemony Dill Sauce

4 tbsp plain thick greek yogurt (or sour cream)

3 tablespoons mayo

the juice of 1 large lemon

a handful fresh dill

1 tsp onion powder

½ tsp chili pepper

a pinch of salt

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1. Preheat oven to 425F.

2. Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them to an oven-safe dish. Don't over crowd so they have space. I like these in the pan since the chicken releases a lot of delicious juice, but you can also put them on a rack to get them crispier. Whatever you decide, let chicken come up to room temp about 30mins before you start seasoning it.

3. To season chicken, mix together 1 tbsp avocado or olive oil, 1 tbsp dijon mustard, the juice of 1 lemon, a couple pinches salt, 2 tbsp onion powder, 1 tbsp dried dill, 1 tbsp sweet paprika, ½ tsp cayenne pepper, and ½ tbsp baking powder to make skin crispy. Mix well. and baste over the chicken thighs with a brush.

4. Put chicken in for an initial 35 min visit at 425F. At 35 mins remove the chicken, spoon over the juices at the bottom of the dish, and put it back in for another 5 minutes.

5. Make the sauce by processing 4 tbsp plain thick greek yogurt (or sour cream), 3 tablespoons mayo, the juice of 1 large lemon, a handful fresh dill, 1 tsp onion powder, ½ tsp Aleppo or any chili pepper, and a pinch of salt. Process well. Give it a taste, and adjust with anything more you want. I usually add more lemon juice to make it more citrusy or add a tablespoon of water to make the sauce last longer, but your call. This makes several servings.

6. Remove the chicken from the oven, plate it up however way you want (with salad, rice, quinoa, etc).