Introduction

This sheet-pan chicken and carrots recipe is a flavorful, easy-to-make dinner that combines tender chicken thighs with roasted carrots and a tangy yogurt sauce. The touch of cumin and pickled jalapeño adds a subtle warmth and brightness, perfect for a comforting weeknight meal.

Sheet-Pan Chicken and Carrots With Yogurt Sauce Recipe - Recipe Image

Ingredients

1 cup full-fat yogurt
2 tablespoons honey
2 teaspoons jarred pickled jalapeño liquid, plus optional sliced pickled jalapeños for serving
2 teaspoons ground cumin, divided
Salt, to taste
1 ½ pounds boneless, skinless chicken thighs, patted dry
1 bunch medium carrots (1 to 1 ¼ pounds), scrubbed and halved lengthwise (large ones quartered)
2 tablespoons olive oil
2 packed tablespoons fresh cilantro or parsley leaves and tender stems, gently torn

Instructions

Step 1: Preheat the oven to 400°F with a rack in the center and another about 6 inches from the broiler. In a medium bowl, stir together yogurt, honey, pickled jalapeño liquid, and 1 ½ teaspoons of ground cumin. Scoop out ½ cup of this sauce into a small bowl, season with salt to taste, and refrigerate for serving.
Step 2: Season the chicken thighs all over with salt, then add them to the yogurt marinade. Mix well to coat each piece evenly.
Step 3: On a 13-by-18-inch sheet pan, arrange the carrots and drizzle with olive oil. Sprinkle with salt and the remaining ½ teaspoon of cumin. Spread the carrots out evenly, then nestle the chicken pieces into the empty spaces on the pan, scraping off any excess marinade.
Step 4: Roast the chicken and carrots until the chicken is cooked through and no longer pink in the center, and the carrots are tender when pierced with a fork, about 25 minutes. Rotate the pan halfway through cooking if they are browning unevenly. For extra browning on the chicken, place the pan under the broiler for 1 to 2 minutes, if desired.
Step 5: Remove from the oven and sprinkle with fresh cilantro or parsley. Top with sliced pickled jalapeños, if using. Drizzle some of the reserved yogurt sauce over the chicken and carrots, serving the rest on the side or spread on the plates before adding the food.

Tips & Variations

Use Greek yogurt for a thicker sauce that clings better to the chicken and carrots.
Substitute boneless, skinless chicken breasts if preferred, but reduce roasting time slightly to avoid drying out.
Add a squeeze of fresh lemon juice to the yogurt sauce for a brighter flavor.
For extra spice, include some sliced fresh jalapeños along with the pickled ones.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through, or microwave gently to avoid drying out the chicken. Serve with fresh yogurt sauce to keep it moist and flavorful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other vegetables besides carrots?

Yes, you can swap carrots with vegetables like parsnips, sweet potatoes, or bell peppers. Just adjust the roasting time based on the vegetable’s cooking needs.

Is it necessary to use pickled jalapeño liquid?

The pickled jalapeño liquid adds a subtle tang and mild heat, but you can omit it if unavailable. A small amount of lemon juice or vinegar can be used as a substitute for acidity.

Sheet-Pan Chicken and Carrots With Yogurt Sauce Recipe

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4.6 from 131 reviews

A flavorful sheet-pan dinner featuring juicy boneless chicken thighs and tender roasted carrots, served with a tangy and slightly sweet yogurt sauce infused with pickled jalapeño and cumin. This easy one-pan recipe is perfect for a quick, wholesome weeknight meal with minimal cleanup.

Author: Kai
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Roasting
Cuisine: American

Ingredients

Scale

For the Yogurt Sauce

1 cup full-fat yogurt
2 tablespoons honey
2 teaspoons jarred pickled jalapeño liquid
Salt, to taste
Optional: sliced pickled jalapeños for serving

For the Chicken and Carrots

1 ½ pounds boneless, skinless chicken thighs, patted dry
1 bunch medium carrots (1 to 1 ¼ pounds), scrubbed and halved lengthwise (large ones quartered)
2 tablespoons olive oil
2 teaspoons ground cumin, divided
Salt, to taste
2 packed tablespoons fresh cilantro or parsley leaves and tender stems, gently torn

Instructions

Prepare the oven and yogurt sauce. Preheat your oven to 400°F (200°C) with a rack positioned in the center and another about 6 inches from the broiler. In a medium bowl, whisk together the full-fat yogurt, honey, pickled jalapeño liquid, and 1½ teaspoons of ground cumin. Reserve ½ cup of this sauce in a small bowl, season with salt to taste, and refrigerate until serving.
Marinate the chicken. Season the chicken thighs evenly with salt. Add the chicken to the remaining yogurt mixture and toss to coat thoroughly, allowing the flavors to meld.
Prepare the vegetables on the sheet pan. On a 13-by-18-inch sheet pan, toss the halved or quartered carrots with olive oil, salt, and the remaining ½ teaspoon of cumin. Spread the carrots evenly on the pan, leaving spaces to nestle the chicken thighs among them. Scrape off any excess marinade before placing the chicken on the pan.
Roast the chicken and carrots. Place the sheet pan in the oven and roast for about 25 minutes, or until the chicken is no longer pink in the center, has a slight browned top, and the carrots are tender when pierced with a fork. Rotate the pan halfway through roasting for even browning. For added color and flavor, you can place the pan under the broiler for 1 to 2 minutes at the end.
Garnish and serve. Sprinkle the roasted chicken and carrots with the torn fresh cilantro or parsley leaves. Top with pickled jalapeño slices if desired. Drizzle some of the reserved yogurt sauce over the dish and serve the remaining sauce on the side or spread on plates before plating the chicken and carrots.

Notes

Using bone-in chicken thighs can add extra flavor but may require longer cooking time.
Adjust the amount of jalapeño liquid and pickled jalapeños to control the spice level.
Be sure to pat the chicken thighs dry before marinating to ensure better browning.
Large carrots should be quartered to ensure even roasting with the others.
The reserved yogurt sauce can be made ahead and stored in the refrigerator for up to 2 days.

Keywords: sheet-pan chicken, roasted carrots, yogurt sauce, easy dinner, one-pan meal, cumin chicken, pickled jalapeño sauce