Sheet-Pan Chicken with Potatoes, Carrots and Garlic Yogurt
Crispy chicken drumsticks lie with potatoes and carrots on a sheet pan and roast together in the oven. A yogurt and garlic dip with lemon goes well with it and makes this affordable sheet-pan dish feel fresh.
By yumbelo · 4 servings · 60 minutes
Ingredients
- 800 g Bone-in chicken drumsticks
- 1000 g Waxy potatoes
- 500 g Carrots
- 2 pc Onions
- 3 pc Garlic cloves
- 3 tbsp Cooking oil
- 1 tsp Sweet paprika powder
- 1 tsp Dried thyme
- Salt
- Black pepper
- 150 g Plain yogurt
- 1 pc Lemon
- 1 bunch Parsley
Method
- Preheat the oven to 200 °C top and bottom heat.
- Wash the potatoes and cut them into rough wedges. Peel the carrots and cut them into thick sticks. Cut the onions into wedges.
- Pat the chicken drumsticks dry. Season with salt, pepper, paprika powder and thyme.
- Toss the potatoes, carrots and onions with 2 tbsp oil and a little salt on a large baking sheet and spread them out. Place the drumsticks skin side up in between.
- Roast the sheet in the oven for 40 to 45 minutes, until the meat is cooked through and the potatoes are tender. Turn everything once halfway through.
- For the dip, mix the yogurt with the finely chopped or pressed garlic clove, the juice of half a lemon, salt and pepper.
- Chop the parsley. Sprinkle the dish with parsley and serve with the remaining lemon cut into wedges. Serve the dip on the side.