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Sheet Pan Chicken and Vegetables Dinner Upgraded With a Delicious Yogurt Sauce
This is the sheet pan chicken recipe to take your one pan meals to the next level.
I love the idea of cooking an entire delicious and healthy meal in a single sheet pan. But, these single pan meals often lack complexity, balance, and flavor.
Does this sound familiar?
This delicious sheet pan chicken meal includes a lemony yogurt marinade to tenderize and flavor the chicken. A simple spicy, lemon scallion condiment will brighten up the entire dish.
Cauliflower and sweet potatoes are added to make this a filling and healthy meal. Get your sheet pan ready!
How Long Will This Sheet Pan Chicken Keep?
The meal will keep at least 3-4 days, covered in the refrigerator.
How Can I Use This Sheet Pan Chicken for Meal Prep?
This recipe produces about 4 servings. I based this off of the size of a typical package of chicken thighs. A regular size package is usually 4 pieces, about 1.5 pounds.
You can fit another 1 or 2 pieces of chicken on the sheet without modifying this recipe. There will be enough marinade and space on the sheet.
If you want to make more chicken than that or more sweet potatoes and cauliflower, just use another sheet and scale the recipe.
Can I Use a Different Cuts of Chicken?
Yup. A mixture of chicken thighs and drumsticks would work great. I love bone-in and skinned chicken pieces. The vegetables will cook in some tasty rendered fat.
If you want to use chicken breast, roast the cauliflower and sweet potatoes for about 10 minutes before adding the chicken to the pan. Breasts cook faster.
What Type of Sheet Pan Should I Use?
The 13” x 18” half sheet pan (aka rimmed baking sheet) is the most widely used size. That is the type of pan that was used in this recipe.
Does your current sheet pan warp when you use it in a hot oven? Or is it so dark and aged that cleanup is a huge task?
Then, it may be time to upgrade with a heavy duty commercial pan. The best pans are made of heavy duty or natural aluminum. They won’t warp and will season nicely.
I love this Nordic Ware Commercial Pan. At just over $10 per pan, these are a great value for one of the workhorses in your kitchen.
Sheet Pan Chicken with Lemony Yogurt and Scallions
- 2 cloves garlic, grated
- 1.5 cups whole milk yogurt
- 1 lemon
- 4 skin-on bone-in chicken thighs (about 1.5 lbs.)
- 4 Tbsp. extra virgin olive oil
- 1 head cauliflower
- 1 medium sweet potato about 8 oz.
- 2 scallions thinly sliced
- 1/2 tsp. red pepper flakes
- 1 Tbsp. plus 1.5 tsp. kosher salt divided
- Season chicken with 1 Tbsp. kosher salt.
- Grate lemon zest and add to a small bowl. Add garlic, yogurt, and juice from half of the lemon. Reserve other half. Season with salt.
- In a resealable bag or baking dish, add 1 cup of the yogurt mixture. Reserve other 1/2 cup of yogurt for serving. Add the chicken and turn to coat. Cover or seal. Let chicken marinate at room temperature for 30 minutes or up to 4 hours in the refrigerator.
- Preheat oven to 425 degrees.
- Cut cauliflower and sweet potato into about 1” pieces. Place pieces on a rimmed backing sheet. (Optional: line the baking sheet with foil for easier cleanup). Toss with 3 Tbsp. oil and 1.5 tsp salt.
- Remove chicken from yogurt marinade and shake off excess (it’s okay if there is still some marinade on the chicken). Nestle chicken on baking sheet skin side up with cauliflower and sweet potatoes.
- Roast chicken, cauliflower and sweet potatoes for 35-40 minutes. Move chicken and vegetables around halfway through and turn the pan. Chicken should be nicely browned and blistered. Vegetables should be a bit charred.
- While ingredients are roasting, combine sliced scallions, red pepper, juice from the other 1/2 of lemon, and 1 Tbsp. oil to a small bowl. Season with kosher salt.
- Serve chicken, cauliflower, and sweet potatoes topped with scallion mixture and remaining 1/2 cup of yogurt mixture on the side.