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

Looking for a delicious and effortless weeknight dinner? Look no further than this remarkable recipe for sheet pan chicken with potatoes, arugula, and garlic yogurt. It is a delightful blend of flavors and textures, making it a true feast for the senses. With just a few simple ingredients and minimal preparation, you can create a culinary masterpiece that will elevate your dining experience. The succulent chicken, perfectly roasted potatoes, vibrant arugula, and creamy garlic yogurt come together to create a symphony of flavors that will tantalize your taste buds. Get ready to embark on a culinary journey that is both satisfying and hassle-free.

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

SHEET-PAN CHICKEN WITH POTATOES, ARUGULA AND GARLIC YOGURT

Sheet-Pan Chicken With Potatoes, Arugula and Garlic Yogurt image

Your typical sheet-pan chicken recipe roasts everything together on a pan at once. This version pairs potatoes with the poultry, and tops everything off with fresh herbs and arugula, making it a true one-pan meal, salad included. A savory yogurt sauce adds a creamy touch, but it's optional if you're not a yogurt sauce fan. Feel free to double the recipe if you're feeding a crowd, though make sure to use two sheet pans so that everything is spread out in one layer, which is critical for browning.

Provided by Melissa Clark

Categories dinner, lunch, weekday, weeknight, roasts, main course

Time 1h

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/2 pounds 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.

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 LEMON GARLIC CHICKEN

Sheet-Pan Lemon Garlic Chicken image

Everyone needs an easy meal. Try this sheet-pan chicken with roasted potatoes for a simple and tasty meal guaranteed to please the whole family. If you use fresh lemon juice, garnish each serving with a little lemon zest for bright flavor. -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 tablespoons lemon juice
3 garlic cloves, minced
1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
6 bone-in chicken thighs
6 chicken drumsticks
1 pound baby red potatoes, halved
1 medium lemon, sliced
2 tablespoons minced fresh parsley

Steps:

Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate 30 minutes. Cover and refrigerate remaining marinade., Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.

Nutrition Facts : Calories 483 calories, Fat 29g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 507mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 39g protein.

SHEET PAN HONEY-GARLIC CHICKEN DINNER

Sheet Pan Honey-Garlic Chicken Dinner image

This one-pan chicken dinner has the most delicious honey-garlic glazed chicken alongside tenderly roasted potatoes and green beans. Garnish with parsley.

Provided by kimmi

Categories Baked Chicken Breasts

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

nonstick cooking spray
3 tablespoons olive oil, divided
2 tablespoons unsalted butter, melted
2 tablespoons honey
2 tablespoons brown sugar
1 tablespoon Dijon mustard
3 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
salt and ground black pepper to taste
3 medium red potatoes, cut into 1-inch pieces
4 (5 ounce) skinless, boneless chicken breast halves
1 (12 ounce) package frozen green beans

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a sheet pan with nonstick spray.
Prepare glaze by whisking 2 tablespoons olive oil, melted butter, honey, brown sugar, Dijon, garlic, oregano, and basil together in a small bowl. Season with salt and pepper.
Place potatoes in a single layer on one half of the prepared sheet pan. Arrange chicken in a single layer on the other half. Drizzle remaining 1 tablespoon oil over the potatoes, then season both chicken and potatoes with salt and pepper. Spoon 1/2 of the glaze over the chicken breasts. Reserve remaining glaze.
Roast in the center of the preheated oven for 20 minutes. Remove from the oven. Move the oven rack to the top shelf and turn on the broiler.
Stir green beans and remaining glaze in with the potatoes and mix to combine.
Return to the oven and broil until everything is caramelized and slightly charred, the potatoes are fork-tender, and the chicken is no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 501.5 calories, Carbohydrate 47.8 g, Cholesterol 95.8 mg, Fat 19.5 g, Fiber 5.1 g, Protein 33.8 g, SaturatedFat 6.1 g, Sodium 177.2 mg, Sugar 19 g

Tips:

Choose the right chicken: For this recipe, bone-in, skin-on chicken thighs are the best choice. They will stay moist and juicy during cooking.
Use a variety of vegetables: In addition to potatoes, you can also add other vegetables to this dish, such as carrots, broccoli, or Brussels sprouts.
Don't overcrowd the pan: Make sure to leave enough space between the chicken pieces and vegetables so that they can cook evenly.
Roast at a high temperature: This will help the chicken skin to crisp up and the vegetables to caramelize.
Make the garlic yogurt sauce ahead of time: This will give the flavors time to meld.
Serve immediately: This dish is best enjoyed hot out of the oven.

Conclusion:

This sheet pan chicken with potatoes, arugula, and garlic yogurt is a delicious and easy weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!