By using a bag of frozen peas and carrots and a couple of dried herbs, this easy and affordable sheet-pan meal delivers springy flavors even when the tulips aren’t in bloom. The yogurt sauce, which is seasoned with dried mint, dried dill and garlic powder, is reminiscent of tzatziki and ranch, and it is used two ways: spread on the chicken before roasting to ensure crackly skin and juicy meat, and as a cooling sauce for the finished dish. (You can also marinate the chicken in the yogurt for up to 24 hours ahead.) Partway through the chicken roasting, add some frozen vegetables and a little butter to the sheet pan for a sweet, tender and easy-peasy side.
