Roasted Chicken and Beets Sheet Pan Dinner
This One-Pan Chicken and Beets Dinner is one of those no-fuss meals that I turn to on busy days when I’m craving something cozy and comforting.
Tender chicken thighs roasted with flavorful and nutrient-dense beets and carrots — the perfect easy dinner for a chilly evening. And if you have an extra five minutes to spare, try whipping up our easy herby yogurt sauce to take this quick dinner to the next level!
Key ingredients
- Chicken: For this sheet pan dinner we like to use bone-in and skin-on chicken thighs. If you’d prefer to substitute something like boneless skinless chicken breasts, just make sure you don’t add them to the pan right away. They’ll only need about 20-25 minutes to cook — you don’t want to run the risk of drying them out by leaving them in the oven too long.
- Beets: One of my favorite vegetables. To prep, just scrub your beets really well — there’s no need to peel. Then cut them into eighths (or even smaller if you’re working with bigger beets). After roasting, the beets take on a sweet, earthy flavor that goes perfect with the rest of the dish!
- Carrots: Roasted carrots are pure magic! The roasting process makes the flavors and textures really come alive — the carrots are crisp and caramelized on the outside and wonderfully tender on the inside! To me they actually almost taste like sweet potato fries. Almost.
- Seasoning: A simple mixture of olive oil, garlic powder, oregano, cumin and salt brings this chicken and beet dish to life.
- Yogurt Sauce: Mix yogurt with walnuts, garlic, fresh herbs (I recommend dill and tarragon) and apple cider vinegar for an easy balanced sauce.
Recipe variations
One of the great things about sheet pan dinners is that they’re incredibly easy to customize. Here are some of my favorite ways to make this chicken and beet dinner your own:
- Protein: I already mentioned switching out chicken thighs for breasts above, but really you could leave out the chicken altogether. Sliced sausages, meatballs or even pork tenderloin would all work well in this dinner. Just make sure to adjust the cook time accordingly.
- Veggies: I tend to use sheet pan dinners to get rid of any leftover ingredients hanging around in my fridge. Broccoli, sweet potatoes, onions — all great options to just toss on there. And if you’re looking for something a bit heartier, baby potatoes are one of my favorite things to add to the pan! Again, just remember to stagger the cook time — toss on sweet potatoes a bit earlier and broccoli a bit later.
Storage and reheating
Leftover chicken and beets will keep stored in an airtight container in the refrigerator for up to 4 days. The yogurt sauce can be stored in an airtight container in the refrigerator for up to a week.
To reheat, cover with foil and cook in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through.
FAQs
Yes, you can use boneless chicken thighs. They will cook faster, so check for doneness earlier.
Yes, you can assemble everything on the pan up to a day in advance. Wrap with plastic wrap or foil and refrigerate until ready to cook.
This chicken and beet dinner can be a whole meal by itself! If you’d like a little something extra, I recommend an Easy Cucumber Tomato Salad. Or add some halved baby potatoes to the pan if you want to make it a bit heartier.
Roasted Chicken and Beets Recipe
- Total Time: 55 minutes
- Yield: 4
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: Global
Ingredients
Chicken Sheet Pan Dinner
- 4 bone-in skin-on chicken thighs
- 3–4 medium beets
- 5 medium carrots
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- kosher salt to taste
Herby Yogurt Sauce
- 3/4 cups (180 grams) greek yogurt
- 2/3 cups (65 grams) walnut pieces
- 2 cloves garlic
- 2 tablespoons fresh dill
- 2 tablespoons fresh tarragon leaves
- 1 tablespoon apple cider vinegar
- kosher salt to taste
Instructions
- Preheat oven to 400°F (200°C) and line a rimmed pan with parchment paper.
- Scrub the beets clean and cut them into eighths (or even smaller if you’re working with bigger beets). Cut the carrots in half lengthwise.*
- Place the chicken thighs, beets and carrots on the baking pan and drizzle the olive oil over the top. Toss to coat evenly.
- Sprinkle with garlic powder, cumin, oregano and salt. Coat evenly on all sides.
- Cook for about 40 minutes or until the chicken is cooked through.
- While the chicken is cooking, prepare the sauce. Place all ingredients for the sauce in a food processor and pulse until mostly smooth.
Notes
Carrots: I tend to use pretty large carrots for this recipe. If you’re working with smaller or thinner carrots, wait to add them to the sheet pan until you’re halfway through the cook time.
Storage: Leftover chicken and beets can be stored in an airtight container in the refrigerator for 3-4 days.
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Yummy!