Sheet-Pan Herby Roast Chicken With Peas and Carrots

By Ali Slagle

Published April 11, 2024

Sheet-Pan Herby Roast Chicken With Peas and Carrots
Christopher Testani for The New York Times. Food Stylist: Cyd Raftus McDowell.
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
4(417)
Comments
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By using a bag of frozen peas and carrots and a couple of dried herbs, this easy and affordable sheet-pan meal delivers springy flavors even when the tulips aren’t in bloom. The yogurt sauce, which is seasoned with dried mint, dried dill and garlic powder, is reminiscent of tzatziki and ranch, and it 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. (You can also marinate the chicken in the yogurt for up to 24 hours ahead.) Partway through the chicken roasting, add some frozen vegetables and a little butter to the sheet pan for a sweet, tender and easy-peasy side.

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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.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
417 user ratings
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Comments

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!

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.

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.

MMC

The star of the recipe is the vegetables. It will have your kids eating them like they’re candy!

Sam

Added fresh lemon zest, made the yogurt sauce a bit more complex and fresh.

Candystore

If you’re trying to make this work as 4 servings, definitely double the veg or prepare an additional side. And yes, the tastiness payoff is exponential compared to effort exerted. Also flagging that half the herbs get used later for coating the chicken (missed that detail on my first go-around).

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