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
- 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
- Preheat oven to 400 F (200 C) and line a rimmed baking 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 pour the olive oil over top. Toss to combine.
- 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.