Community recipe
Cumin-Roasted Chicken with Carrots, Bulgur & Lemon Yogurt
A weeknight-friendly sheet-pan chicken dinner with deeply roasted cumin carrots, fluffy bulgur, and a cool lemon-parsley yogurt sauce. Smoky paprika and lemon keep the flavors bright and familiar.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Difficulty
- easy
Get ready
Ingredients
- 1 tbsp olive oil
- 1 lb carrot, peeled and cut into 1/2-inch diagonal pieces
- 1.5 lb boneless skinless chicken thighs, patted dry
- 2 tsp ground cumins
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 3 cup low-sodium chicken broths
- 1.5 cup bulgur
- 1 lemon, zested and juiced
- 1 cup plain greek yogurt
- 1 tbsp olive oil
- 0.25 tsp kosher salt
- 0.25 cup fresh parsley, finely chopped
Make it
Instructions
- 01
Prepare the oven, pan, and ingredients
Position one rack in the center of the oven and heat the oven to 425°F. Line a rimmed sheet pan with parchment paper, then lightly grease the parchment with 1 tbsp olive oil. Scrub, rinse, and thoroughly dry 1 lb carrot; peel and cut it into 1/2-inch diagonal pieces. Pat 1.5 lb boneless skinless chicken thigh dry with paper towels; do not rinse it. Wash hands, the knife, and the cutting board with hot soapy water after handling the chicken. Arrange the carrots and chicken on the lined, greased pan. Sprinkle everything evenly with 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper, then turn the carrots and chicken to coat well. | Why: A lined, lightly greased pan prevents sticking, while dry chicken and evenly cut carrots promote browning and even cooking.
- 02
Roast the chicken and carrots
Roast the pan on the center rack for 20 to 24 minutes, stirring the carrots once halfway through. The chicken is done when the thickest portion reaches 165°F on an instant-read thermometer and its juices run clear; the carrots should be tender with browned edges. Transfer the chicken to a clean plate and rest it for 5 minutes. Leave the carrots on the pan and keep them warm. | Why: High heat caramelizes the carrots and cooks the chicken quickly; resting keeps the chicken juicy before slicing.
- 03
Cook the bulgur
While the pan roasts, bring 3 cup low-sodium chicken broth to a boil in a medium saucepan over high heat. Stir in 1.5 cup bulgur, return the liquid to a simmer, cover, and reduce the heat to low. Cook until the grains are tender and the liquid is absorbed, 12 minutes. Remove from the heat, keep covered for 5 minutes, then fluff with a fork. | Why: A covered simmer followed by a brief rest lets the grains hydrate evenly and become light rather than gummy.
- 04
Stir together the lemon yogurt
Finely zest and juice 1 lemon. In a small bowl, stir together 1 cup plain Greek yogurt, the lemon zest, 2 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp kosher salt, and 1/4 cup fresh parsley. Reserve 1 tbsp of the parsley for the finished plates, then taste the yogurt and add a pinch more salt if needed. | Why: Lemon and olive oil loosen the yogurt into a spoonable sauce, while parsley adds fresh contrast to the roasted flavors.
- 05
Plate and serve
Slice the rested chicken across the grain. Divide the bulgur among 4 shallow bowls, then top with the roasted carrots and sliced chicken. Spoon the lemon yogurt over and around each serving, garnish with the reserved parsley, and serve immediately while the chicken and bulgur are hot. | Why: Layering the warm grains and vegetables under the chicken lets the cool, tangy yogurt mingle with every bite.
