Sheet Pan Chicken with Peas & Carrots

Serves

6

Prep Time

10 minutes

Cook Time

35 minutes

Ingredients

8 oz (240 g) plain full-fat yogurt
2 tsp dill, dried
2 tsp mint, dried
2 tsp garlic powder
2 lbs (900 g) chicken thighs, skin on, patted dry
16 oz (450 g) frozen vegetable mix (peas, carrots, potatoes)
1 tsp unsalted butter, cut into small pieces

Nutrition

(Per Serving)

Calories

431

Fats

27 g

Protein

33 g

Carbs

14 g

Instructions

  • Preheat oven to 425°F (220°C). In bowl, combine yogurt, 1 tablespoon white vinegar, and 1 teaspoon each of dill, mint, and garlic powder. Season with salt and pepper.
  • In separate bowl, toss chicken with 2 tablespoons of yogurt mix and remaining dried herbs. Season again.
  • Arrange chicken skin-side up in baking tray. Bake for 20 minutes.
  • Add frozen vegetables around chicken. Dot with butter and stir to coat in chicken fat. Season.
  • Roast for another 15 to 20 minutes, until chicken is cooked through and vegetables are hot. Serve with remaining yogurt sauce on the side.