Sheet Pan Chicken and Roasted Carrots
Carrots and chicken breasts are tossed in olive oil and a homemade spice mix, then roasted together on one sheet pan with lemon halves at 400°F. While they bake, a Greek yogurt sauce is mixed with olive oil, cilantro, a little of the spice mix, and the pan juices and lemon juice. The chicken gets a squeeze of roasted lemon, and everything is served with the sauce and optional rice. It's an easy, one-pan dinner with a creamy, zesty sauce.
Equipment
- 1 Large rimmed sheet pan lined with parchment paper or foil
- 1 large bowl
- 2 Small bowl
- Oven
Ingredients
Spiced Greek Yogurt Sauce
- 1½ teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika smoked paprika, per the instructions
- 1½ teaspoons salt
- ½ teaspoon black pepper
Chicken and Carrots
- 3 or 4 carrots peeled, cut in half, then cut lengthwise
- 2 chicken breasts
- 1 lemon halved
- 2 tablespoons olive oil divided
Instructions
Spiced Greek Yogurt Sauce Instructions
- ½ of an 8-ounce container Greek yogurt (about 4 ounces)
- ½ tablespoon olive oil
- 1 tablespoon chopped cilantro leaves
- ½ teaspoon of the spice mix
- Juice from the other roasted lemon half
- Juices from the sheet pan after cooking
- Cooked rice, optional, for serving
Recipe Instructions
- Preheat the oven to 400°F and line the large rimmed sheet pan with parchment paper or foil.
- Make the spice mix: In a small bowl, combine the garlic powder, Italian seasoning, paprika, salt, and pepper. Set aside.
- Season the carrots: In the large bowl, toss the carrots with 1 tablespoon of olive oil and 1 teaspoon of the spice mix. Transfer to the sheet pan and spread in a single layer, leaving some space for the chicken.
- Reserve for the sauce: Measure out ½ teaspoon of the spice mix and set it aside.
- Season the chicken: Toss the chicken in the same bowl with the remaining olive oil and the remaining spice mix (except the reserved portion).
- Arrange: Place the chicken and lemon halves on the sheet pan in the empty spaces between the carrots.
- Bake for about 25 to 30 minutes, until the chicken reaches 165°F inside and the carrots are slightly crisp outside and fork tender.
- Make the sauce: While the chicken cooks, combine the yogurt, ½ tablespoon olive oil, cilantro, and the reserved ½ teaspoon of spice mix in a small bowl until evenly mixed. Refrigerate while the chicken bakes.
- Rest: Remove the sheet pan from the oven and let it rest for about 5 minutes, or until the lemons are cool enough to handle.
- Finish: Squeeze one roasted lemon half over the chicken. Take the sauce out of the fridge, squeeze the other lemon half into it, add the pan juices, and stir well.
- Serve the chicken and carrots with the sauce and cooked rice, if desired.