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sheet pan with roasted chicken and veggies

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

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


chicken sheet pan dinner

  • chicken thighs 4 (bone-in and skin-on)
  • beets 3-4 medium
  • carrots 5 medium
  • olive oil 2 tbsp
  • garlic powder 1 tsp
  • oregano 1 tsp
  • cumin ½ tsp
  • salt to taste

dill and tarragon yogurt sauce

  • greek yogurt ¾ c (180 g)
  • walnut pieces ⅔ c (65 g)
  • garlic 2 cloves
  • fresh dill 2 tbsp
  • fresh tarragon leaves 2 tbsp
  • apple cider vinegar 1 tbsp
  • salt to taste


  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.


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.

  • Cuisine: global

Keywords: sheet pan chicken, easy chicken dinner, chicken and beets