Lemon, Yogurt, and Dill Chicken Thighs with Roasted Veggies

Ingredients (14)

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