Through the use of a bag of frozen peas and carrots and a few dried herbs, this simple and reasonably priced 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 harking back to tzatziki and ranch, and it’s used two methods: unfold on the hen earlier than roasting to make sure crackly pores and skin and juicy meat, and as a cooling sauce for the completed dish. (You can too marinate the hen within the yogurt for as much as 24 hours forward.) Partway by way of the hen roasting, add some frozen greens and a bit of butter to the sheet pan for a candy, tender and easy-peasy facet.
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