Tomato Shoyu Chicken with Roasted Roots, Sesame Green Beans, & Jalapeño Scallion Sauce | Relax, Dinner's Covered

This is one of my favorite Sunday dinners—it’s super simple to make, but it tastes like you’ve spent hours in the kitchen.

If you missed it, this recipe is apart of my 5-day meal plan “Relax, Dinner’s Covered”, where I’ll be posting my breakfast meal preps, plan, recipes, and grocery list with full cost every 1st and 3rd Friday of the month! [Click here for the meal plan]

🚨And of course, I will post one (1) recipe from each meal plan for FREE, along with a YouTube video to go with it!

This is one of those meals that feels like you put in way more effort than you actually did. The chicken thighs come out super flavorful and juicy, while the potatoes, carrots, and green beans make for the perfect sides. Plus, the jalapeno cilantro yogurt sauce adds a nice cooling, gut friendly balance.

There's also a YouTube video for this recipe coming soon! Heads up though, there are a few slight differences between the video and this written recipe—trust the written one, it’s correct.

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Equipment Needed:

• Large mixing bowl

• Roasting pan with a grate or rack (if available)

• Baking sheet

• Food processor or blender (for the yogurt sauce)

• Cutting board and knife

• Tongs or spatula

Helpful Chef Tips:

• For Crispy Chicken Skin: To get that perfectly crispy chicken skin, pat the chicken thighs dry with paper towels before marinating them. This removes excess moisture, allowing the skin to crisp up nicely during roasting.

• Multi-Task with Roasting: Prep the green beans while the chicken, potatoes, and carrots are roasting, and pop them in the oven partway through the cooking time to save time and oven space.

• Customize the Seasoning: Everything bagel seasoning on the green beans adds a fun crunch, but you can easily swap it out for garlic sesame seasoning or even toasted sesame seeds for a similar effect.

• Blending the Sauce: A food processor or blender is key for getting a smooth, creamy texture for the jalapeno cilantro yogurt sauce. Adjust the spiciness by using fewer jalapenos or removing the seeds if you want it milder.

• Roasting Grate Hack: If you don’t have a roasting grate, simply place the chicken thighs directly on the vegetables in the roasting pan. The veggies will absorb the chicken juices and add even more flavor.

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Tomato Shoyu Chicken Thigh Roast with Potatoes & Carrots, Roasted Green Beans, & Jalapeno Cilantro Yogurt Sauce

Serves: 4
Total Time: 45 minutes (Prep: 15 minutes | Cook: 30 minutes)

Ingredients:

For the Chicken:

• 4 bone-in chicken thighs

• ¼ cup olive oil

• 1 tbsp tomato paste

• 2 tbsp soy sauce

• 1 tsp garam masala seasoning

• 2 tsp salt

• 1 tsp pepper

• 1 tbsp garlic powder

• 1 tsp dried sage

• 1 tsp dried oregano

• ½ lemon, squeezed

• 1 tbsp fresh dill, chopped

For the Potatoes & Carrots:

• 5 gold potatoes, small diced 

• 2 whole carrots, medium diced

• ¼ cup olive oil

• 1 tbsp thyme

• 1 ½ tbsp salt

• 1 tbsp pepper

• 1 tbsp garlic powder

• 1 tsp smoked paprika

For the Green Beans:

• 1 lb fresh green beans, trimmed

• 2 tbsp olive oil

• 3 tbsp everything bagel seasoning (or garlic sesame seasoning or any seasoning of choice)

• Salt to taste

For Jalapeno Scallion Yogurt Sauce:

• 2 Jalapenos, seeded if you don’t want spice

• 6 stalks green onions, roots cut off

• 3/4 bunch of cilantro

• 4 cloves garlic (or 2 tbsp garlic powder)

• 1 1/2 cups nonfat, plain greek yogurt

• Salt and pepper to taste

• 1 tbsp apple cider vinegar

• 2 tsp soy sauce

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Instructions:

1. Marinate the Chicken:

   • In a large bowl, combine the olive oil, tomato paste, soy sauce, salt, pepper, garlic powder, dried sage, dried oregano, lemon juice, and fresh dill.

   • Add the chicken thighs to the bowl and toss to coat evenly. Let the chicken marinate for 15 minutes while preparing the vegetables.

2. Prep the Potatoes & Carrots:

   • Preheat the oven to 450°F (230°C).

   • In a roasting pan, add the halved baby potatoes and diced carrots.

   • Drizzle with olive oil, then sprinkle with thyme, salt, pepper, garlic powder, and paprika. Toss everything together to coat well.

3. Prep the Green Beans:

   • On a separate baking sheet, spread the fresh green beans.

   • Drizzle with olive oil and sprinkle the everything bagel seasoning. Toss until evenly coated.

4. Assemble and Roast:

   • Place a roasting grate on top of the potatoes and carrots in the roasting pan.

   • Arrange the marinated chicken thighs on the grate, ensuring the chicken is evenly spaced.

   • Transfer the pan to the oven and roast for 30 minutes.

   • After 10 minutes, place the tray of green beans in the oven.

5. Make Jalapeno Scallion Yogurt Sauce:

   • Combine all ingredients in food processor or blender and pulse until well combined. Don’t puree or blend completely if you like a thicker sauce!

   • Taste and season with salt + pepper to taste

6. Finish and Serve:

   • Roast until the chicken is golden brown and the internal temperature reaches 165°F (74°C), and the vegetables are tender.

   • Serve the chicken thighs alongside the roasted potatoes, carrots, green beans, and jalapeno scallion yogurt sauce

Don’t forget to comment your thoughts and tag me (@hungrymockingbird) if you try it!