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