Recipe Details
Utilizing a bag of frozen peas and carrots alongside a handful of dried herbs, this effortless yet cost-effective sheet-pan meal imparts vibrant springtime notes—even in the absence of blooming tulips.
A yogurt-based sauce—infused with dried mint, dried dill, and garlic powder—evokes the flavor profiles of both tzatziki and ranch, and serves a dual purpose: it is brushed onto the chicken prior to roasting to achieve a crisp, golden skin and succulent, moist meat, and offered as a refreshing condiment for the finished dish. (For advanced preparation, the chicken can be marinated in the yogurt for up to 24 hours beforehand.)
Midway through the chicken’s roasting time, toss frozen vegetables and a small amount of butter onto the sheet pan to create a sweet, tender, and fuss-free side dish.