Sheet Pan Roasted Chicken And Carrots Recipe

Name: Sheet Pan Roasted Chicken And Carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large carrots, chopped into roughly 1 inch pieces; 1 large fennel bulb, cored and cut into thin wedges; 1/2 red onion cut into roughly 1 inch pieces; 1 lemon, cut in half lengthwise, seeds removed and very thinly sliced; 3 garlic cloves, peeled and smashed; 3 tablespoons olive oil, divided; 4 skin-on, bone-in chicken thighs, about 1 1/2 lbs; 3/4 cup greek yogurt; 1 tablespoon harissa paste (or more to taste); 1 tablespoon fresh lemon juice; 1/4 cup fresh parsley leaves; warm pita bread for serving

Servings: persons

6 large carrots, chopped into roughly 1 inch pieces
1 large fennel bulb, cored and cut into thin wedges
1/2 red onion cut into roughly 1 inch pieces
1 lemon, cut in half lengthwise, seeds removed and very thinly sliced
3 garlic cloves, peeled and smashed
3 tablespoons olive oil, divided
4 skin-on, bone-in chicken thighs, about 1 1/2 lbs
3/4 cup greek yogurt
1 tablespoon harissa paste (or more to taste)
1 tablespoon fresh lemon juice
1/4 cup fresh parsley leaves
warm pita bread for serving

1
Preheat oven to 425 degrees.
2
In a large bowl, combine the carrots, fennel, onion, lemon, garlic, 2 Tbsp oil, and 1 Tbsp zatar. Toss until vegetables are well coated with oil and Zatar, then spread them out evenly on a sheet pan.
3
Toss the chicken in a bowl with the remaining 1 Tbsp oil and 2 tsp zatar until well coated. Nestle the chicken in among the vegetables on the sheet pan. Place pan in oven and roast until vegetables are tender and chicken is cooked through, about 35-40 minutes. I recommend a quick check about halfway through - if veggies look like they are browning to fast on the bottom at this point, you can give them a quick stir before replacing pan in oven.
4
Once you've taken the chicken and vegetables out of the oven, stir together the yogurt, harissa, and lemon juice. Drizzle sauce over the warm vegetables and chicken, and sprinkle the parsley over everything. Serve directly off of the sheet pan with warm pita bread on the side.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 large carrots, chopped into roughly 1 inch pieces, 1 large fennel bulb, cored and cut into thin wedges, 1/2 red onion cut into roughly 1 inch pieces, 1 lemon, cut in half lengthwise, seeds removed and very thinly sliced, and more.

Yes, Sheet Pan Roasted Chicken And Carrots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sheet Pan Roasted Chicken And Carrots

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions