Best 4 Sheet Pan Chicken With Potatoes Arugula And Garlic Yogurt Recipes

Indulge in a culinary journey with our delectable sheet-pan chicken dinner, where succulent chicken breasts, tender potatoes, and earthy arugula harmonize perfectly. Marinated in a symphony of garlic, lemon, herbs, and spices, the chicken emerges moist and bursting with flavor. Roasted alongside, the potatoes caramelize beautifully, offering a delightful contrast in texture. A vibrant garlic-yogurt sauce, infused with fresh herbs and a hint of tang, complements each bite, while a sprinkling of arugula adds a refreshing peppery touch. This one-pan wonder not only simplifies your cooking experience but also delivers a feast for your senses.

**Additional Recipes:**

- **Sheet-Pan Chicken Fajitas:** Savor the vibrant flavors of Mexico with this sizzling chicken fajita recipe. Tender chicken strips, colorful bell peppers, and onions dance together on a sheet pan, infused with an aromatic blend of fajita seasoning. Serve with warm tortillas, your favorite toppings, and a dollop of guacamole for an irresistible fiesta.

- **Sheet-Pan Lemon Garlic Butter Shrimp:** Dive into a seafood paradise with this delectable shrimp dish. Succulent shrimp are coated in a luscious marinade of lemon, garlic, herbs, and melted butter. Roasted to perfection, they emerge tender and infused with a symphony of flavors. Pair them with roasted vegetables or a side of rice for a complete and satisfying meal.

- **Sheet-Pan Roasted Vegetables:** Embrace the vibrant hues and flavors of nature with this simple yet stunning roasted vegetable recipe. A medley of colorful vegetables, such as broccoli, carrots, zucchini, and bell peppers, is tossed in a drizzle of olive oil, herbs, and spices. Roasted until tender-crisp, they offer a delightful combination of textures and a rainbow of nutrients.

Check out the recipes below so you can choose the best recipe for yourself!

SHEET-PAN CHICKEN CURRY DINNER

Sheet-Pan Chicken Curry Dinner image

This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

Ingredients

2 pounds sweet potato, peeled and cubed
2 cups fresh cauliflowerets
1 large onion, chopped
3 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons curry powder, divided
1-1/4 teaspoons salt, divided
1 teaspoon lemon-pepper seasoning, divided
6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
1 teaspoon smoked paprika
1/4 cup chicken broth

Steps:

Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges

ROASTED CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT RECIPE - (4.3/5)

Roasted chicken with potatoes, arugula and garlic yogurt Recipe - (4.3/5) image

Provided by SFCook

Number Of Ingredients 14

Ingredients

4 chicken thighs and drumsticks
1 1/4 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices
2 1/2 teaspoons kosher salt, more as needed
1/2 teaspoon black pepper, more as needed
2 tablespoons harissa (or use another thick hot sauce, such as sriracha)
1/2 teaspoon ground cumin
4 1/2 tablespoons extra-virgin olive oil, more as needed
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1/2 teaspoon lemon zest (from 1/2 lemon)
1/3 cup plain yogurt (do not use Greek yogurt)
1 small garlic clove
2 ounces baby arugula
Chopped fresh dill, as needed
Lemon juice, as needed

Steps:

Combine chicken and potatoes in a large bowl. Season with salt and pepper. In a small bowl, whisk together harissa, cumin and 3 tablespoons oil. Pour over chicken and potatoes and toss to combine. Let stand at room temperature for 30 minutes, or up to 8 hours in the refrigerator. Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil. Heat oven to 425 degrees. Arrange chicken and potatoes on a large rimmed baking sheet in a single layer. Roast 15 minutes. Toss potatoes lightly. Scatter leeks over pan. Roast until chicken and potatoes are cooked through and everything is golden and slightly crisped, 25 to 30 minutes longer. While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper. To serve, spoon yogurt over chicken and vegetables in the pan. Scatter arugula and dill over mixture. Drizzle with oil and lemon juice and serve.

SHEET-PAN CHICKEN WITH POTATOES, SCALLIONS AND CAPERS

Sheet-Pan Chicken With Potatoes, Scallions and Capers image

This one-pan chicken dinner requires only five ingredients, making it perfect for busy weeknights. Meaty chicken thighs roast on top of scallions and potatoes until the chicken is golden and juicy and the scallions are tender and sweet. Despite the short ingredient list, this dish delivers deep flavor and varying textures: The potatoes on the bottom soak up the tasty pan juices while the ones on top turn crispy. Any extra pan drippings get mixed with capers and lemon juice for a quick, tangy sauce. You could also use some of the sauce to dress a simple side salad.

Provided by Kay Chun

Categories dinner, easy, quick, weeknight, poultry, roasts, vegetables, main course

Time 40m

Yield 4 servings

Number Of Ingredients 7

Ingredients

12 scallions, trimmed (about 1 pound)
5 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 pound Yukon gold potatoes (about 3 large), sliced 1/8-inch-thick (about 4 cups)
8 large bone-in, skin-on chicken thighs (about 3 pounds)
2 tablespoons drained capers
1 tablespoon fresh lemon juice, plus 4 lemon wedges for serving (optional)

Steps:

Heat oven to 450 degrees. Place scallions in a single layer on a rimmed baking sheet, drizzle with 1 tablespoon oil and season with salt and pepper. In a medium bowl, season potatoes with salt and pepper and toss with 2 tablespoons oil. Spread half of potatoes in a single layer over scallions. Season chicken with salt and pepper, drizzle with the remaining 2 tablespoons oil and place on top of the potatoes. Arrange remaining potatoes around chicken. Roast until chicken is cooked through and potatoes are tender and golden, 30 to 35 minutes.
Transfer chicken, potatoes and scallions to serving plates. Scrape remaining pan juices and drippings into a small bowl, stir in capers and lemon juice and season with salt and pepper. Spoon over chicken and serve with lemon wedges, if using.

EASY SHEET-PAN CHICKEN

Easy Sheet-Pan Chicken image

Crisp-skinned and very juicy, this is a more sophisticated version of the crumb-coated, oven-fried chicken dishes of childhood. In addition to bread crumbs, the chicken is slathered with two kinds of mustard plus fresh thyme and minced garlic, which makes it deeply flavored, bright and complex. And because it calls for only one pan, clean up is minimal. While the recipe calls for bone-in drumsticks and/or thighs, if you prefer boneless white meat, feel free to substitute it, reducing the cooking time by 5 to 10 minutes. Serve this with potatoes - either sweet or white - and your favorite green vegetable or salad. It's weeknight cooking at its finest.

Provided by Melissa Clark

Categories dinner, easy, poultry

Time 1h

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons whole-grain mustard
2 teaspoons chopped thyme leaves
2 garlic cloves, minced
1 tablespoon unsalted butter, softened
2 teaspoons Dijon mustard
3 pounds bone-in chicken thighs or drumsticks (or a mixture), patted dry
2 teaspoons kosher salt
1 teaspoon black pepper
2/3 cup plain dried bread crumbs
Olive oil, for drizzling

Steps:

Heat oven to 425 degrees. In a small bowl, combine whole-grain mustard, thyme leaves, garlic cloves, butter and Dijon mustard.
Season chicken with salt and pepper. Rub mustard butter mixture all over chicken (some might fall off but that's O.K.). Place bread crumbs in a wide, shallow bowl, then coat the chicken evenly with bread crumbs. Transfer chicken to a baking sheet and drizzle with olive oil.
Bake until chicken is golden and no longer pink, 35 to 40 minutes.

Nutrition Facts : @context http, Calories 861, UnsaturatedFat 37 grams, Carbohydrate 16 grams, Fat 61 grams, Fiber 2 grams, Protein 59 grams, SaturatedFat 17 grams, Sodium 879 milligrams, Sugar 1 gram, TransFat 0 grams

Tips:

Use a variety of vegetables. This recipe calls for potatoes and arugula, but you can use any vegetables you like. Some other good options include carrots, broccoli, zucchini, and Brussels sprouts.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Don't overcrowd the pan. If you overcrowd the pan, the vegetables will steam instead of roast.
Roast the vegetables at a high temperature. This will help them get crispy and browned.
Use a flavorful marinade. The marinade in this recipe is made with olive oil, lemon juice, garlic, and herbs. You can use any marinade you like, but make sure it's flavorful.
Don't overcook the chicken. Chicken is cooked through when it reaches an internal temperature of 165 degrees Fahrenheit.
Let the chicken rest before slicing. This will help the juices redistribute and make the chicken more tender.
Serve the chicken and vegetables with a flavorful sauce. The garlic yogurt sauce in this recipe is a great option, but you can use any sauce you like.

Conclusion:

Sheet pan chicken with potatoes, arugula, and garlic yogurt is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a casual weekend lunch. The chicken is tender and juicy, the vegetables are roasted to perfection, and the garlic yogurt sauce is the perfect finishing touch. Give this recipe a try tonight, and you'll see why it's a favorite in my kitchen.