Introduction

This sheet-pan chicken and carrots recipe combines tender, flavorful chicken thighs with sweet and savory roasted carrots. Served with a tangy yogurt sauce infused with a touch of pickled jalapeño, it’s an easy, vibrant meal perfect for a weeknight dinner.

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
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 (200°C) with a rack in the center and another about 6 inches from the broiler. In a medium bowl, whisk together the yogurt, honey, pickled jalapeño liquid, and 1 ½ teaspoons of cumin. Scoop out ½ cup of this sauce into a small bowl, season with salt to taste, and refrigerate until ready to serve.
Step 2: Salt the chicken thighs all over, then add them to the remaining yogurt marinade in the bowl. Toss to coat evenly.
Step 3: On a large (13-by-18-inch) sheet pan, arrange the carrots and drizzle with olive oil. Season with salt and the remaining ½ teaspoon of cumin, then toss to combine. Spread the carrots out evenly on the pan, leaving space to add the chicken thighs. Place the chicken in the empty spaces, scraping off any excess marinade from the bowl.
Step 4: Roast until the chicken is cooked through, no longer pink in the center, and stands slightly browned on top. The carrots should be tender when pierced with a fork, about 25 minutes total. Rotate the pan halfway through cooking for even browning. For an extra touch of color, place the pan under the broiler for 1 to 2 minutes at the end, watching carefully.
Step 5: Remove from the oven and sprinkle the chicken and carrots with fresh cilantro or parsley. Add sliced pickled jalapeños if using. Drizzle some of the reserved yogurt sauce over everything, serving the rest on the side or spread on plates before plating the chicken and carrots.

Tips & Variations

Use Greek yogurt for a thicker, creamier sauce that clings well to the chicken.
Substitute chicken thighs with boneless, skinless chicken breasts if preferred, but reduce roasting time slightly to avoid drying out.
Add other root vegetables like parsnips or sweet potatoes for variety and extra sweetness.
For more heat, stir in a bit of harissa or chili powder into the yogurt sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. The yogurt sauce is best served fresh but can be refrigerated separately for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of yogurt for the sauce?

Yes, you can use plain yogurt varieties like Greek, whole milk, or even dairy-free options. Greek yogurt works best for thickness and creaminess.

Do I need to use the pickled jalapeño liquid?

While the pickled jalapeño liquid adds a unique tang and subtle heat to the sauce, you can omit it if you prefer a milder flavor. In that case, adjust the seasoning with a little lemon juice or vinegar for acidity.

Sheet-Pan Chicken and Carrots With Yogurt Sauce Recipe

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4.6 from 481 reviews

This Sheet-Pan Chicken and Carrots recipe features juicy boneless, skinless chicken thighs roasted alongside sweet, tender carrots, all seasoned with aromatic cumin and served with a tangy, slightly spicy yogurt sauce enhanced by pickled jalapeño. It’s a simple yet flavorful one-pan meal perfect for weeknight dinners.

Author: Lila
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Roasting
Cuisine: American

Ingredients

Scale

Yogurt Sauce

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

Chicken and Vegetables

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

Prepare the Oven and Yogurt Sauce: Preheat your oven to 400°F (200°C), placing a rack in the center and another about 6 inches from the broiler. In a medium bowl, mix together the full-fat yogurt, honey, pickled jalapeño liquid, and 1½ teaspoons of ground cumin. Portion out ½ cup of this sauce into a small bowl, season with salt to taste, and refrigerate it until serving.
Marinate the Chicken: Salt the chicken thighs generously on all sides, then add them to the remaining yogurt marinade in the bowl. Toss gently to coat all the chicken pieces evenly with the marinade.
Prepare Carrots and Arrange on Sheet Pan: On a large (13×18 inch) sheet pan, place the halved or quartered carrots. Drizzle with olive oil, season with salt and the remaining ½ teaspoon of cumin. Spread the carrots out evenly on the pan. Nestle the marinated chicken thighs in the empty spaces between the carrots, scraping off any excess marinade from the chicken to avoid dripping.
Roast the Chicken and Carrots: Roast in the preheated oven until the chicken is cooked through and no longer pink in the center, with a slight browning on top, and the carrots are fork-tender—approximately 25 minutes. Rotate the pan halfway through the cooking time if the chicken or carrots are browning unevenly. For an extra golden finish, place the pan under the broiler for 1 to 2 minutes, watching carefully to prevent burning.
Garnish and Serve: Once cooked, sprinkle the chicken and carrots with the torn fresh cilantro or parsley. Add sliced pickled jalapeños on top if desired for extra spice. Drizzle some of the reserved yogurt sauce over the dish, serving the remaining sauce on the side or spreading it on plates before plating the chicken and carrots.

Notes

Full-fat yogurt is recommended for creaminess and flavor, but Greek yogurt can be a good substitute if thicker sauce is preferred.
Adjust the amount of pickled jalapeño liquid and pickled jalapeños based on your heat preference.
If you don’t have a broiler, simply roast for a few extra minutes to achieve browning.
Fresh cilantro can be substituted with parsley if preferred or if there are cilantro allergies.

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