Sheet Pan Spiced Chicken and Carrots with Lemon Yogurt Sauce
This sheet pan spiced chicken and carrots is an easy, high-protein meal packed with warm spices and roasted flavor. Paired with a creamy lemon yogurt sauce and fluffy rice, it’s a simple yet satisfying dish perfect for meal prep or busy weeknights.
Ingredients
Method
- Preheat the Oven: Set oven to 400°F and line a large sheet pan.
- Make the Spice Mix: In a small bowl, combine salt, pepper, garlic powder, oregano, and smoked paprika. Divide into two portions.
- Season the Carrots: Toss carrots with 1 tbsp olive oil and half the spice mix. Spread evenly on the sheet pan.
- Season the Chicken: Toss chicken with remaining olive oil and the rest of the spice mix. Place on the sheet pan next to the carrots. Add lemon halves cut-side down.
- Roast: Bake for 25–30 minutes until chicken is fully cooked and carrots are tender and slightly caramelized.
- Make the Sauce: In a bowl, mix Greek yogurt, cilantro, olive oil, black pepper, garlic powder, and salt. Squeeze in juice from the roasted lemon and whisk until smooth.
- Assemble: Serve chicken and carrots over cooked rice. Drizzle generously with lemon yogurt sauce and garnish with fresh cilantro.
Nutrition
Notes
- Store sauce separately to keep everything fresh
- Reheat chicken and carrots in the oven or air fryer for best texture
- Rice can be batch-cooked for the week
- Swap rice for cauliflower rice for a lower-carb option
- Add cucumber or greens for extra freshness
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