Sheet Pan Chicken Thigh Dinner With Herbed Yogurt Sauce

Cooked sheet pan chicken thighs and vegetables with the herbed yogurt sauce drizzled over the top.

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Sheet Pan Chicken Thigh Dinner With Herbed Yogurt Sauce

This sheet pan chicken thigh dinner is an easy dinner featuring flavorful and juicy chicken thighs and colorful vegetables in a zesty marinade. Our quick herbed yogurt sauce is the perfect complement to this delicious meal.

Prep Time20

Cook Time25

Course: Main Course

Cuisine: American

Servings:

Calories: 449kcal

Author: Olivia & Annie

Ingredients

For the chicken:

1 ½ pounds boneless skinless chicken thighs
¾ teaspoon smoked paprika
½ teaspoon cumin
¾ teaspoon garlic powder
¾ teaspoon dried oregano
¾ teaspoon kosher salt
1 tablespoon lemon juice
1 tablespoon Greek yogurt
1 tablespoon olive oil or avocado oil

For the sheet pan veggies:

2 cups carrots, sliced
½ red onion, sliced
1, 15.5 ounce can chickpeas, drained and rinsed
½ teaspoon cumin
½ teaspoon dried oregano
¾ teaspoon garlic powder
¾ teaspoon smoked paprika
½ teaspoon kosher salt
2 teaspoons olive or avocado oil

For the herbed yogurt sauce:

¾ cup plain Greek yogurt
2 tablespoons lemon juice
¼-1/2 teaspoon kosher salt
¼ cup loosely packed fresh cilantro leaves
¼ cup loosely packed fresh mint leaves
¼ teaspoon garlic powder
¼ of a jalapeño, seeds removed
1-2 tablespoons cold water, as needed

Instructions

Preheat the oven to 425 degrees fahrenheit. Line a baking sheet with parchment paper. Place the chicken thighs in a large mixing bowl. Add the smoked paprika, cumin, garlic powder, dried oregano, salt, lemon juice, greek yogurt, and oil. Mix well until the chicken thighs are evenly coated. Set aside.
In a separate bowl, add the carrots, red onion, chickpeas, cumin, dried oregano, garlic powder, smoked paprika, salt, and oil. Mix until evenly combined.
Spread the veggies out evenly on the sheet pan. Use a spatula to make openings for the chicken thighs. Place the chicken thighs on the pan. Place the sheet pan in the oven for 18-25 minutes, until the chicken thighs are at least 165 degrees and fully cooked. We prefer to bake the chicken thighs closer to 185 degrees.
While the chicken is baking, make the sauce. Add all of the ingredients to a food processor or blender. Blend until smooth. Add water as needed to create your desired consistency.
Drizzle the chicken and veggies with herbed yogurt sauce for serving.

Notes

Recipe notes:

Save time/prep ahead:
- Chop the veggies ahead of time.
- Make the chicken marinade and spice mixture for the vegetables ahead of time. While the chicken doesn't require marinating time, you can prepare the chicken ahead of time and let it sit in the marinade in the refrigerator during the day before baking.
- Make the herbed yogurt sauce ahead of time.
This recipe is gluten-free. It can be made dairy-free with the use of dairy-free yogurt. It is not vegan or vegetarian.
The recipe can be found on My Fitness Pal by searching "BWB Sheet Pan Chicken Thigh Dinner." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

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