Sheet-Pan Chicken and Carrots With Yogurt Sauce

By Yasmin Fahr

Updated January 13, 2026

Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Ready In
40 min
Rating
5(8)
Comments
Read comments

Sweet, earthy and zingy, this sheet-pan meal uses a punchy yogurt marinade as its workhorse. First, the blend of yogurt, honey, cumin and pickled jalapeño brine coats the chicken to keep it tender and juicy in the oven. Later, a reserved portion of the marinade is drizzled over the finished dish, creating a tangy contrast to the sweet carrots. The honey helps the chicken caramelize in the oven, but you can pop it under the broiler for one or two minutes for more color or char, if desired. For a stronger kick, add chopped pickled jalapeños to the yogurt sauce. Serve with rice or bread.

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings

  • 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 

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

24 grams carbs; 168 milligrams cholesterol; 391 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 4 grams fiber; 881 milligrams sodium; 37 grams protein; 18 grams sugar

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 by

Preparation

  1. Step 1

    Heat the oven to 400 degrees with a rack in the center and one 6 inches from the broiler. In a medium bowl, combine the yogurt, honey, jalapeño liquid and 1 ½ teaspoons of the cumin. Scoop out ½ cup of the sauce into a small serving bowl; season it to taste with salt then refrigerate until ready to eat.

  2. Step 2

    Salt the chicken all over, then add to the yogurt marinade in the medium bowl; mix to coat. 

  3. Step 3

    On a 13-by-18-inch sheet pan, add the carrots, season with olive oil, salt and the remaining ½ teaspoon of cumin. Spread the carrots out on the pan, then add the chicken in the empty spaces, scraping off any excess marinade. 

  4. Step 4

    Roast until the chicken is no longer pink in the center and is browned slightly on top; the carrots should be tender when pierced with a fork, about 25 minutes. Rotate the pan halfway through cooking if it looks like it’s coloring unevenly. Place under the broiler for 1 to 2 minutes for extra browning on the chicken, if desired.

  5. Step 5

    Sprinkle with cilantro and top with pickled jalapeños, if using. Drizzle some of the reserved yogurt over the chicken and carrots and serve the remaining on the side or spread on the bottom of plates before serving. 

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
8 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Bobby Nash

This recipe reminded me of Melissa Clark's crowd-pleaser Sheet-Pan Chicken Thighs With Spicy Corn. But it's a wholly different flavor profile and result. I used medium spicy pickled jalapeños so I could add a lot of them (cut up in the marinade, sliced at the end). They're what make this dish truly pop. Comes together so easily. Really delicious.

Ann R Durham

Delicious! I baked at 425 degrees.

MM

For non-spice lovers, any ideas of what could be used instead of the jalapeño?

Bobby Nash

This recipe reminded me of Melissa Clark's crowd-pleaser Sheet-Pan Chicken Thighs With Spicy Corn. But it's a wholly different flavor profile and result. I used medium spicy pickled jalapeños so I could add a lot of them (cut up in the marinade, sliced at the end). They're what make this dish truly pop. Comes together so easily. Really delicious.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.