Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies

Ingredients (16 items)

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• 3 small russet potatoes, cut into 1/2-inch wedges
• 1 large onion, cut into 1/2-inch pieces
• 2 large carrots, cut into 1/2-inch chunks
• 5 large radishes, trimmed and cut into wedges
• 1 ½ tablespoons vegetable oil
• 1 teaspoon dried dill weed
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon fresh cracked black pepper, or to taste
• ½ cup whole-milk plain Greek yogurt
• 1 small lemon, zested and juiced
• 1 teaspoon dried dill weed
• ½ teaspoon kosher salt
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon freshly ground black pepper
• 4 (5 ounce) boneless, skinless chicken thighs