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