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Chicken:
Sauce:
Preheat oven to 425F.
Grab 4 skin-on bone-in chicken thighs, dab them dry with a paper towel and add them to an oven-safe dish. Dont over crowd so they have space. Let chicken come up to room temp about 30mins before you start seasoning it.
To season chicken, drizzle it with olive oil, dijon mustard, lemon juice, a couple pinches salt, onion powder, dried dill, paprika, and cayenne pepper. I also add ½tbsp baking powder to make skin crispy. Mix well.
Put chicken in for an initial 35min visit at 425F. At 35mins remove the chicken, spoon over the juices at the bottom of the dish, and put it back in for another 5 minutes.
Make the sauce by processing plain thick greek yogurt (or sour cream), mayo, lemon juice, dill, onion powder, Aleppo or any chili pepper, and a pinch of salt.
Remove the chicken from the oven, serve