Oven-Roasted Chicken with Creamy Red Curry Dill Sauce

Ingredients

- 4 boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 cup Greek yogurt
- 1/4 cup mayonnaise
- 2 tablespoons Kewpie mayonnaise
- 2 tablespoons red curry paste
- 2 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 1 tablespoon freshly chopped dill

Instructions

1. Preheat the Oven:
Preheat your oven to 375°F (190°C) to ensure even cooking.

2. Prepare the Sauce:
In a medium bowl, combine the Greek yogurt, mayonnaise, Kewpie mayonnaise, red curry paste, tahini, lemon juice, and chopped dill. Mix well until all ingredients are fully integrated. Taste and adjust seasoning if necessary.

3. Marinate the Chicken:
Place the chicken breasts in a shallow dish. Pour half of the prepared sauce over the chicken, ensuring each breast is well-coated. Reserve the other half of the sauce for serving. Cover the dish with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to meld. Longer marination, up to 1 hour, is recommended for deeper flavor.

4. Roast the Chicken:
Transfer the marinated chicken breasts to a baking dish, arranging them in a single layer. If desired, lightly sprinkle salt and pepper over the top. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 165°F (74°C). For additional browning, broil the chicken for the last 2-3 minutes of cooking.

5. Rest and Serve:
Remove the chicken from the oven and allow it to rest for 5 minutes. This step will ensure juiciness. Once rested, slice the chicken and serve with a generous dollop of the reserved creamy red curry dill sauce.

Total Time

PT55M
55 minutes

Type of Dish

Lunch

Keywords

Oven-Roasted Chicken, Red Curry, Greek Yogurt Sauce, Dill Chicken, Gourmet Lunch, Easy Chicken Recipe, Flavorful Chicken Dish, Creamy Tahini Sauce, Quick Roasted Chicken, Chicken Lunch Recipe

Recipe Yield

Feeds 4 adults

Calories

Total: 980 calories

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