Tomato Shoyu Roasted Chicken Dinner 2.0
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The Dish That’ll Make You Feel Like a Kitchen Boss
Some recipes are practical. Some are just plain good. And then there’s this one: a crispy, umami-packed chicken thigh situation that’s roasted alongside baby potatoes and rainbow carrots, then finished with a smoky, creamy, slightly spicy yogurt sauce that makes you question why you ever settled for boring condiments.
It’s weeknight friendly but fancy enough to trick people into thinking you planned it days in advance. (Spoiler: You didn’t. You just know good food.)
What You’ll Need
Equipment:
Large mixing bowl
Sheet tray
Food processor or blender
Tongs
Measuring cups & spoons
Knife & cutting board
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Tomato Shoyu Chicken Thighs with Roasted Root Veggies 2.0 & Blistered Poblano + Jalapeno Yogurt Sauce
Ingredients
For the Chicken:
4 bone-in, skin-on chicken thighs
¼ cup olive oil
1 tbsp tomato paste
2 tbsp soy sauce
1 tsp garam masala
2 tsp salt
1 tsp black pepper
1 tbsp garlic powder
1 tsp rubbed sage
1 tsp dried oregano
½ lemon, juiced
1 tbsp fresh dill, chopped
For the Roasted Potatoes & Carrots:
1.5 lb gold potatoes, halved (quartered if large)
5 rainbow carrots, medium sliced (about same size as halved potatoes)
¼ cup olive oil
1 tbsp dried thyme
1 ½ tbsp salt
1 tbsp black pepper
1 tbsp garlic powder
1 tsp smoked paprika
For the Blistered Poblano + Jalapeno Yogurt Sauce:
1 jalapeno
1 poblano pepper
4 green onions, roots removed
¾ bunch cilantro
4 cloves garlic (or 2 tbsp garlic powder)
1 ½ cups nonfat plain Greek yogurt
Salt & pepper, to taste
1 lime, juiced
2 tsp soy sauce
Instructions
1. Broil the Peppers
Set your oven to broil on high. Place the jalapeno and poblano on a sheet tray and broil, flipping halfway, until the skin is blistered and slightly charred. (Watch out for hot pepper juice!) Once done, set aside to cool.
2. Marinate the Chicken
In a large bowl, whisk together olive oil, tomato paste, soy sauce, garam masala, salt, black pepper, garlic powder, sage, oregano, lemon juice, and fresh dill. Toss the chicken thighs in the marinade until fully coated. Let them hang out while you prep the veggies.
3. Prep the Potatoes & Carrots
Preheat the oven to 450°F (230°C). On one half of a large sheet tray, toss the halved potatoes and sliced carrots with olive oil, thyme, salt, black pepper, garlic powder, and smoked paprika. Spread them out evenly on half of the sheet tray.
4. Roast Everything
Place the marinated chicken thighs skin-side up on the other half of the sheet tray. Pop the tray on the top rack of the oven and roast for 30 minutes, or until the chicken skin is slightly charred and crispy, and the veggies are fork-tender.
5. Make the Yogurt Sauce
In a food processor or blender, add the blistered jalapeno, poblano, green onions, cilantro, garlic, Greek yogurt, lime juice, soy sauce, salt, and pepper. Pulse until combined, keeping it slightly chunky for texture. Taste and adjust seasoning as needed.
6. Serve Like a Pro
