Sheet-Pan Herby Roast Chicken With Peas and Carrots
Published April 11, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1cup plain full-fat yogurt
- 1tablespoon white wine vinegar or lemon juice
- 2teaspoons dried dill
- 2teaspoons dried mint
- 2teaspoons garlic powder
- Kosher salt and black pepper
- 2pounds bone-in, skin-on chicken thighs (4 to 6 pieces), patted dry
- One (16-ounce) bag frozen peas and carrots (no need to thaw)
- 1tablespoon unsalted butter, cut into small pieces
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
442 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 27 grams protein; 942 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 425 degrees. In a small bowl or liquid measuring cup, stir together the yogurt, vinegar, 1 teaspoon dried dill, 1 teaspoon dried mint and 1 teaspoon garlic powder. Season to taste with salt and pepper.
- Step 2
In a medium bowl, combine the chicken, 2 tablespoons of the yogurt and the remaining teaspoon dried mint, dried dill, and garlic powder; season with salt and pepper. Arrange skin-side up on a parchment-lined sheet pan. Roast for 20 minutes.
- Step 3
Add the frozen peas and carrots and the butter around the chicken. Stir the vegetables to coat in the rendered chicken fat and season with salt and pepper. Roast until the vegetables are warm and the chicken is cooked through, 15 to 20 minutes. Eat with remaining yogurt alongside.
Private Notes
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Cooking Notes
Binkle
Step 2: Chicken is coated in 2 tablespoons of the 1 cup of seasoned yogurt. The rest is used as a condiment. Confusing writing - yes!
Melissa W
Dried herbs are a lot more accessible for those of us who live in the “hinterlands”, so I appreciate this practical recipe. It’s pretty hard to find fresh mint and fresh dill where I live. If I do, it is invariably of dubious freshness and will soon be in my compost bin. I am looking forward to trying this recipe.
Brie
Reduce the cooking time and add fat. In this recipe the skin renders fat during the cooking process and the frozen veg are added to that schmaltz. Without that fat source you will need an additional fat source like avocado or a high heat olive oil so your veg don't dry out in the oven.
JayG
The yogurt sauce "is used two ways: spread on the chicken before roasting to ensure crackly skin and juicy meat, and as a cooling sauce for the finished dish." See the description.
monika vail
Yum! Yum! Not sure about the anger towards dry mint and dill but this is a great fast weeknight dinner. We r not trying for a Michelin star here haha. Thawed veggies while prepping sauce. Added a little mayo for more crisp and umami and fresh or powder garlic. So good!
Jill
You can also use pareve sour cream.
paigeb
I had just pulled fresh carrots from the ground (all dwarfed and crinkled) when I saw this recipe. And peas are in season here too so I made this with all fresh herbs and veggies. I tossed the cut up carrots & shelled peas in EVOO and slightly less butter and added them after 15 minutes of roasting. Everything came out well cooked and at temp. All that said, the real star of this recipe is the dollop of yogurt mixture with the hot plate of food. (I used the same proportions with fresh herbs)
Beth
Maxine, my husband is lactose intolerant and I have found a couple of very good brands of non-dairy, coconut based yogurt. My favorite brand is Cocojune. It is pure coconut, no dairy, and no stabilizers. Very mild taste and works just as any other yogurt would work in a recipe. It can be hard to find, but it's worth looking for. (There are also non-dairy soy and almond-based yogurts, but they tend to have stabilizers such as guar gum that I find are hard to digest.)
lee
If the problem is not mixing meat and dairy is there a vegan mayo?
Jessica
Coconut Milk Yogurt that's parve.
Ali
Very easy and delicious
Beth
Really good ; sauce is delicious.
Tahlia
This was so easy and delicious. I used skinless and boneless and just drizzled olive oil over the chicken before roasting. Another way quicken prep time is to use packaged tzatziki rather than making the yogurt mixture.
Es
Very easy, very tasty. For the 2 of us, I used 4 small bone-in, skin-on chicken thighs, made the sauce with labne and fresh dill (no mint), and did a combo of frozen, carrots, peas, and corn, topped for the last few minutes with a few fresh asparagus spears. And I roasted this all is a cast-iron frying pan so no clean-up. Sauce was delicious.
monica
Very easy weeknight dinner. I just had frozen peas so I added baby carrots thinly sliced. Worked like a charm!
Kylie
Sooooo amazing! I marinated the chicken in probably 3 tablespoons of the yogurt sauce for around 3 hours and the skin came out so insanely crispy and the meat was so juicy
Shira
Cut yogurt marinade in 1/4. Only need 1/4 cup yogurt. Most is used as marinade afterwards
Elizabeth
So good. Nice and quick. Worked well with boneless thighs.
Lisa LM
Seriously good. Made according to the recipe and we loved it. Had to restrain ourselves from licking the plates. Will def make again and experiment with other veggies. The sauce is bomb.
Chadwick
I loved this - SO easy and very yummy! Perfect for an easy to assemble weeknight dinner. Very little preparation required since most of the flavors come from dried herbs. The yogurt sauce was fantastic - tasted like ranch. I didn't have dried mint so I subbed dried parsley - tasted great!
KT
This was delicious! My frozen veggie mix had green beans and corn as well as peas and carrots and it worked great. Also subbed in some dried basil for the dried mint as I didn't have quite enough mint. Served with rice and the hungry tween boys loved it.
Sam M
Recipe was followed precisely, and I found it very bland. Also, the 2 tablespoons of yogurt were not adequate to coat the chicken.
Karen
Can you use breasts for these sheet pan recipes?
Laurel
I made this tonight and we loved it. Very simple. The only thing I did differently was blended the whole yogurt concoction in a big bowl, poured a cup or so of it into a jar for the fridge and the added the chicken to the rest. I am looking for meals to make that can be brought to our kids' houses who have small children that don't need last minute tasks. The sauce was great over the meal and we had it with bread and butter as a side.
Lenna
How do you marinate the chicken in the "yogurt" for 24 hours? All the yogurt mixture?
SusanW
@Lenna: Step 2 says to use 2 Tbsp of the yogurt mix for marinade. You will save the rest of the yogurt mix for serving.
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