Main Course AmericanArugulaPotatoCarrotLemonHarissaDillVegetarian

Sheetpan Chicken

Name: Sheetpan Chicken
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pounds boneless, skinless breast cut into 1-2" chunks; 1.25 pounds small Yukon Gold potatoes, halved and cut into 1/2-inch slices; 7 large carrots cut into ½ -1" chunks; 2.5 teaspoons kosher salt, more as needed; 0.5 teaspoon black pepper, more as needed; 1 tablespoon harissa; 1 tablespoon ground cumin; 4.5 tablespoons extra-virgin olive oil, more as needed; 2 leeks, white and light green parts only, halved lengthwise and thinly sliced; 0.5 teaspoon lemon zest (from 1/2 lemon); 0.5 cup plain yogurt; 1 small garlic clove; 2 ounces baby arugula; Chopped fresh dill, as needed; Lemon juice, as needed

Prep: 25 min

Cook: 45 min

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Contains:Dairy

High FODMAPTriggers: Garlic, Leek, Milk, yogurt or soft cheese

Fructans · Lactose

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

Directions

1
Combine chicken, carrots, 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.
2
Meanwhile, in a medium bowl, combine leeks, lemon zest, a pinch of salt and the remaining 1 1/2 tablespoons oil.
3
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, 15-20 minutes longer.
4
While chicken cooks, place yogurt in a small bowl. Grate garlic over yogurt and season to taste with salt and pepper.
5
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.

Diets

Fits as written

Vegetarian
Pescatarian
Gluten-free
Egg-free
Nut-free
Halal-friendly
Mediterranean
High-protein
Low-sodium

Works with easy swaps

Vegan (1)

plain yogurt → unsweetened dairy-free yogurt

Dairy-free (1)

plain yogurt → unsweetened dairy-free yogurt

Paleo (1)

plain yogurt → unsweetened dairy-free yogurt

Low FODMAP (3)

leeks → green leek tops
plain yogurt → lactose-free yogurt
small garlic clove → garlic-infused olive oil

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.