About the Recipe
Ingredients
1 lemon, divided
1 clove garlic, grated
3 tablespoons extra-virgin olive oil, divided
2 tablespoons chopped fresh dill plus 4 small sprigs, plus more for garnish, divided
3/4 teaspoon, plus a pinch kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
4 bone-in chicken thighs, (about 1 3/4-2 pounds)
8 ounces lunchbox peppers, halved
1/4 cup Greek yogurt
1/4 cup finely chopped diced cucumber
Preparation
Preheat oven to 425 degrees F. Halve lemon and cut one half into 4 thin slices and set aside. Squeeze juice from the remaining lemon half into a small bowl. Add garlic, 2 tablespoons olive oil and 2 tablespoons dill. Rub 2 tablespoons of the mixture over and under the skin of the chicken thighs. (Reserve remaining mixture) Sprinkle 1/2 teaspoon each salt and pepper over and under the skin. Place lemon slices evenly apart on a baking sheet and top each lemon slice with a small sprig of dill. Place a chicken thigh on top of each lemon slice. Roast for 15 minutes
Meanwhile, toss peppers with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt and pepper. Add to the baking sheet with the chicken and continue roasting until the chicken is golden brown and registers at least 165 degrees F and the peppers are softened and beginning to brown, 10-15 minutes more.
 Stir in yogurt, the remaining pinch of salt and cucumber to the reserved lemon- dill mixture until combined. Serve alongside chicken and roasted peppers. Garnish with more cucumber and dill if desired.