Calee
Elevate your dinner game with "Calee," a stunning roasted chicken and vegetable dish brimming with bold flavors and wholesome ingredients. Perfectly seasoned, bone-in, skin-on chicken thighs are roasted alongside sweet potatoes, carrots, and red onions, all coated in a smoky, spiced olive oil blend featuring paprika, cumin, and oregano. The result is irresistibly crispy chicken skin paired with tender, caramelized veggies. To top it off, a creamy, herb-infused Greek yogurt sauce—bursting with fresh parsley, dill, garlic, and a hint of lemon—adds a refreshing zing to every bite. This one-pan wonder is quick to prepare, oven-roasted in under an hour, and ideal for family dinners or meal prep. Serve "Calee" warm and watch this comforting yet vibrant dish become a household favorite.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 medium sweet potatoes
- 4 medium carrots
- 2 medium red onion
- 4 tablespoons olive oil
- 5 cloves garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 cup plain Greek yogurt
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Peel and cut the sweet potatoes into 1-inch cubes. Peel and slice the carrots into 1/2-inch rounds. Peel and cut the red onions into large wedges.
Place the prepared vegetables into a large mixing bowl.
In a small bowl, combine 3 tablespoons of olive oil, the smoked paprika, ground cumin, dried oregano, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix to form a seasoning oil.
Pour half the seasoned oil over the vegetables. Toss to coat them evenly and spread them into an even layer on a large baking sheet.
Pat the chicken thighs dry with paper towels. Rub the skin with the remaining seasoned oil, ensuring even coverage. Place the chicken thighs on top of the vegetables on the baking sheet.
Roast in the preheated oven for 45-50 minutes, or until the chicken skin is golden and crispy, the internal temperature of the chicken reaches 165°F (74°C), and the vegetables are fork-tender.
While the chicken and vegetables are roasting, prepare the herb-infused yogurt sauce. Mince the garlic cloves. Finely chop the parsley and dill.
In a small bowl, combine the Greek yogurt, minced garlic, parsley, dill, lemon juice, remaining teaspoon of salt, and remaining 1/2 teaspoon of black pepper. Stir well to combine.
Remove the roasted chicken and vegetables from the oven.
Serve the roasted chicken and vegetables warm, drizzled with the herb-infused yogurt sauce or with the sauce on the side for dipping.
Nutrition Facts
Calories |
3164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.3 g | 259% | |
| Saturated Fat | 51.5 g | 258% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 754 mg | 251% | |
| Sodium | 5965 mg | 259% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 50.6 g | ||
| Protein | 200.1 g | 400% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 737 mg | 57% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3523 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
