When dinner needs to be fast, fuss-free, and full of flavor, this Sheet Pan Chicken with Peas & Carrots checks all the boxes. Juicy chicken thighs roast to golden perfection, nestled among sweet carrots, tender peas, and hearty potatoes—all tossed in herb-spiked coconut yogurt and roasted in one pan.
Not only is this a time-saving lifesaver on busy nights, it’s also sneakily nutritious. Peas and carrots bring fiber, vitamins A and C, and natural sweetness, while coconut yogurt keeps things creamy and dairy-free. You’ll get a good dose of protein from the chicken, plus anti-inflammatory benefits from the dried mint, dill, and garlic.
Think of it as your weeknight cheat code: a hearty, flavor-packed meal that feels like comfort food but leaves you feeling good afterward.
Recipe
Serves 6
8 oz. (240g) plain coconut yogurt
2 tsp. dill, dried
2 tsp. mint, dried
2 tsp. garlic powder
2 lbs. (900g) chicken thighs, skin on (6 pieces), patted dry
16 oz. (450g) frozen vegetable mix (pea, carrot, potato)
1 tsp. unsalted plant-based butter, cut into small pieces (We like Miyokos)
How to Prepare
Preheat the oven to 425°F (220°C). In a bowl, combine yogurt, 1 tbsp. white vinegar, 1 tsp. each of dill, mint, and garlic powder. Season with salt and pepper.
In a separate bowl, toss chicken with 2 tbsp. of the yogurt mix and remaining dried herbs. Season again.
Arrange chicken skin-side up in a baking tray. Bake for 20 minutes.
Add frozen vegetables around the chicken. Dot with butter and stir to coat in chicken fat. Season.
Roast for another 15-20 minutes, until chicken is cooked through and vegetables are hot. Serve with the remaining yogurt sauce on the side.
