Anti Inflammatory Sheet Pan Garlic-Dill Yogurt Chicken with Broccoli & Carrots

Total time1 hr 15 min

Prep time15 min

Cook time30 min

Anti Inflammatory Sheet Pan Garlic-Dill Yogurt Chicken with Broccoli & Carrots

Tender, golden-edged chicken and caramelized vegetables all on one pan — this is the kind of weeknight dinner that feels like it took way more effort than it actually did. The marinade is where the magic happens: whole-milk yogurt tenderizes the chicken while garlic, fresh dill, and ground turmeric work together to create a deeply savory, subtly earthy crust that roasts beautifully at high heat. Turmeric is one of the most well-studied spices for its natural anti-inflammatory compounds, and pairing it with black pepper — as this recipe does — is a classic move that helps your body make the most of it. Extra-virgin olive oil does double duty here, coating both the chicken marinade and the vegetables, adding heart-healthy fats that support an anti-inflammatory approach without any complicated swaps or specialty ingredients. The broccoli and diagonally sliced carrots roast right alongside the chicken, picking up caramelized edges and soaking in all those savory pan drippings. A squeeze of lemon and a scatter of fresh dill at the end brighten everything up and make it feel genuinely restaurant-worthy. This recipe serves four, making it an easy solution for family dinners or a week's worth of satisfying, clean-eating lunches.

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Ingredients

4 servings

For the chicken

4 boneless, skinless chicken breasts (about 6 oz each)
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¾ cup plain whole-milk yogurt
3 cloves garlic, finely minced
2 tbsp fresh dill, finely chopped
1 tbsp extra-virgin olive oil
1 tsp ground turmeric
½ tsp ground black pepper
¾ tsp kosher salt

For the vegetables

4 cups broccoli florets (about 1 medium head)
3 medium carrots, peeled and sliced on the diagonal into ¼-inch pieces
2 tbsp extra-virgin olive oil
½ tsp kosher salt
¼ tsp ground black pepper

For serving

1 tbsp fresh dill, chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a medium bowl, whisk together the yogurt, minced garlic, 2 tbsp fresh dill, 1 tbsp olive oil, turmeric, 1/2 tsp black pepper, and 3/4 tsp kosher salt until smooth. Add the chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 4 hours.
2
Position a rack in the center of the oven and preheat to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.

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