Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sheet pan with roasted chicken and veggies

chicken sheet pan dinner with beets and carrots + herby yogurt sauce


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Brittney
  • Total Time: 55 minutes
  • Yield: 4
    • Prep Time: 15 minutes
    • Cook Time: 40 minutes
    • Cuisine: global

Ingredients

chicken sheet pan dinner

  • 4 bone-in skin-on chicken thighs
  • 34 medium beets
  • 5 medium carrots
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cumin
  • kosher salt to taste

dill and tarragon yogurt sauce

  • ¾ cups (180 grams) greek yogurt
  • ⅔ 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

  1. Preheat oven to 400 F (200 C) and line a rimmed baking pan with parchment paper.
  2. 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.*
  3. Place the chicken thighs, beets and carrots on the baking pan and pour the olive oil over top. Toss to combine.
  4. Sprinkle with garlic powder, cumin, oregano and salt. Coat evenly on all sides.
  5. Cook for about 40 minutes or until the chicken is cooked through.
  6. 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.