Sheet-Pan Herby Roast Chicken With Peas and Carrots
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By using a bag of frozen peas and carrots and a couple of dried herbs, this easy and affordable sheet-pan meal delivers springy flavors even when the tulips aren’t in bloom. The yogurt sauce, which is seasoned with dried mint, dried dill and garlic powder, is reminiscent of tzatziki and ranch, and it is used two ways: spread on the chicken before roasting to ensure crackly skin and juicy meat, and as a cooling sauce for the finished dish. (You can also marinate the chicken in the yogurt for up to 24 hours ahead.) Partway through the chicken roasting, add some frozen vegetables and a little butter to the sheet pan for a sweet, tender and easy-peasy side.
Ingredients
Instructions
Heat the oven to 425 degrees. In a small bowl or liquid measuring cup, stir together the yogurt, vinegar, 1 teaspoon dried dill, 1 teaspoon dried mint and 1 teaspoon garlic powder. Season to taste with salt and pepper.
In a medium bowl, combine the chicken, 2 tablespoons of the yogurt and the remaining teaspoon dried mint, dried dill, and garlic powder; season with salt and pepper. Arrange skin-side up on a parchment-lined sheet pan. Roast for 20 minutes.
Add the frozen peas and carrots and the butter around the chicken. Stir the vegetables to coat in the rendered chicken fat and season with salt and pepper. Roast until the vegetables are warm and the chicken is cooked through, 15 to 20 minutes. Eat with remaining yogurt alongside.
Nutrition
- Calories
- 442.25
- Carbohydrate Content
- 31.7 grams
- Cholesterol Content
- 119.7 milligrams
- Fat Content
- 23.3 grams
- Fiber Content
- 8.9 grams
- Protein Content
- 27.2 grams
- Saturated Fat Content
- 8 grams
- Sodium Content
- 942 milligrams
- Sugar Content
- 13.9 grams
- Trans Fat Content
- 0.1 grams
- Unsaturated Fat Content
- 4.2 grams
