Sheet-Pan Herby Roast Chicken With Peas and Carrots
Published April 11, 2024
- Total Time
- 45 minutes
- Prep Time
- 5 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup plain full-fat yogurt
- 1tablespoon white wine vinegar or lemon juice
- 2teaspoons dried dill
- 2teaspoons dried mint
- 2teaspoons garlic powder
- Kosher salt and black pepper
- 2pounds bone-in, skin-on chicken thighs (4 to 6 pieces), patted dry
- One (16-ounce) bag frozen peas and carrots (no need to thaw)
- 1tablespoon unsalted butter, cut into small pieces
Nutritional analysis per serving (4 servings)
442 calories; 23 grams fat; 8 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 32 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 27 grams protein; 942 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Step 2: Chicken is coated in 2 tablespoons of the 1 cup of seasoned yogurt. The rest is used as a condiment. Confusing writing - yes!
Dried herbs are a lot more accessible for those of us who live in the “hinterlands”, so I appreciate this practical recipe. It’s pretty hard to find fresh mint and fresh dill where I live. If I do, it is invariably of dubious freshness and will soon be in my compost bin. I am looking forward to trying this recipe.
Reduce the cooking time and add fat. In this recipe the skin renders fat during the cooking process and the frozen veg are added to that schmaltz. Without that fat source you will need an additional fat source like avocado or a high heat olive oil so your veg don't dry out in the oven.
If you’re trying to make this work as 4 servings, definitely double the veg or prepare an additional side. And yes, the tastiness payoff is exponential compared to effort exerted. Also flagging that half the herbs get used later for coating the chicken (missed that detail on my first go-around).
This was a lifesaver. I had to do a quick meal for my family and didn't have much at home. Made this with chicken drumsticks. I only had half of a frozen peas bag, so I parboiled 4 carrots, cut 1/2 inch cubes for 2 minutes, and added them with the peas. Turned out really nice.
Added this to my new years' efforts to order out less and use up freezer stuff...a great base recipe, and I used a 16oz bag of stir fry veg that I had in the freezer. The only notes I would add are to defrost the veggies first so some of the moisture drains and they aren't quite so mushy and to double the amount of veg; I found the "side" portions kinda skimpy. Otherwise a great add to the rotation.
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