Name: Sheet-Pan Chicken and Carrots With Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup full-fat yogurt; 2 tablespoons honey; 2 teaspoons jarred pickled jalapeño liquid; Salt, to taste; Optional sliced pickled jalapeños for serving; 2 teaspoons ground cumin, divided; 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

Ingredients

1 cup full-fat yogurt

2 tablespoons honey

2 teaspoons jarred pickled jalapeño liquid, plus optional sliced pickled jalapeños for serving

2 teaspoons ground cumin, divided

Salt, to taste

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

Step 1: Preheat the oven to 400°F with a rack in the center and one about 6 inches from the broiler. In a medium bowl, combine the yogurt, honey, pickled jalapeño liquid, and 1 ½ teaspoons of the ground cumin. Scoop out ½ cup of this sauce into a small serving bowl, season it with salt to taste, and refrigerate until ready to serve.

Step 2: Season the chicken thighs with salt, then add them to the remaining yogurt marinade. Toss to coat evenly.

Step 3: On a 13-by-18-inch sheet pan, arrange the carrots and drizzle with olive oil. Season with salt and the remaining ½ teaspoon of cumin. Spread the carrots out evenly. Nestle the chicken thighs in the spaces between the carrots, scraping off any excess marinade back into the bowl.

Step 4: Roast in the oven until the chicken is no longer pink in the center and has slightly browned on top, and the carrots are tender when pierced with a fork, about 25 minutes. If the pan is browning unevenly, rotate it halfway through cooking. For extra browning on the chicken, place the pan under the broiler for 1 to 2 minutes, watching carefully to avoid burning.

Step 5: Remove from the oven and sprinkle torn cilantro or parsley over the chicken and carrots. Top with sliced pickled jalapeños if using. Drizzle some of the reserved yogurt sauce over the dish and serve the rest on the side or spread on plates before plating.

Tips & Variations

Use bone-in chicken thighs if preferred; just increase roasting time by about 10 minutes until cooked through.

Swap fresh parsley for cilantro if you prefer a milder herb flavor.

Add a pinch of smoked paprika to the marinade for a smoky twist.

For a spicier yogurt sauce, stir in extra pickled jalapeño slices or a dash of cayenne pepper.

FAQs

Can I use other vegetables instead of carrots?

Yes, other sturdy vegetables like parsnips, sweet potatoes, or Brussels sprouts work well on the sheet pan. Just adjust roasting times as needed to ensure even cooking.

Is it necessary to use pickled jalapeño liquid?

The pickled jalapeño liquid adds a unique tang and mild heat to the yogurt sauce, but if you don’t have it, you can substitute with a squeeze of fresh lime juice or a small splash of apple cider vinegar for brightness.