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Sheet Pan Roasted Chicken & Peppers with Cucumber Dill Sauce

Prep Time:

20 min.

Cook Time:

50 min.


4, 1 thigh, 2 tablespoons sauce about 1/3 cup peppers each


Dinner Ideas

About the Recipe


  • 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


  1. 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

  2. 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.

  3.  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.

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