Description
A flavorful and vibrant sheet pan meal combining spiced chicken breasts or thighs with roasted sweet potatoes, served with a fresh herb salad, cool Tzatziki sauce, and a creamy homemade tahini dressing. This easy one-pan dinner offers a mix of smoky, spicy, and tangy flavors, perfect for a wholesome weeknight meal.
Ingredients
Scale
Chicken and Sweet Potatoes
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds chicken breasts or thighs, sliced
- 2 tablespoons yellow curry powder
- 2 teaspoons smoked paprika
- 2 teaspoons chipotle chile powder
- 2 teaspoons garlic powder
- Salt and black pepper to taste
- 3 small sweet potatoes, sliced
Salad
- 2 cups shredded lettuce
- 1 cup mixed herbs (dill, basil, parsley, cilantro, etc.)
- 1/2 cup sliced pepperoncini or any pickled peppers
- 1 shallot, thinly sliced
- 1/2 cup oil-packed sun-dried tomatoes, plus 1/4 cup oil from jar
Others
- 4 pieces naan, warm
- 1–2 cups Tzatziki sauce
Tahini Sauce
- 1/2 cup tahini
- 1 clove garlic, grated
- 1/4 cup lemon juice
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- 1/4 cup water (plus extra to thin if needed)
- Salt to taste
Instructions
- Preheat and Prepare Sheet Pan: Preheat your oven to 450° F. Lightly rub a sheet pan with olive oil to prevent sticking.
- Season Chicken: In a bowl, combine sliced chicken with yellow curry powder, smoked paprika, chipotle chile powder, garlic powder, salt, black pepper, and 2 tablespoons of olive oil. Toss to coat the chicken evenly with the spice mixture.
- Arrange Chicken and Sweet Potatoes: Spread the seasoned chicken on one side of the oiled sheet pan. On the other side, place the sliced sweet potatoes. Toss the sweet potatoes with olive oil, salt, and pepper to coat well.
- Bake until Cooked and Crisp: Place the sheet pan in the oven and bake for 15-20 minutes until the chicken is fully cooked. Then toss both the chicken and sweet potatoes and return to the oven for an additional 5 minutes to crisp the edges.
- Make Tahini Sauce: In a jar or bowl, whisk together tahini, grated garlic, lemon juice, toasted sesame oil, toasted sesame seeds, 1/4 cup water, and salt. Add more water if needed to reach desired sauce consistency.
- Prepare Salad: In a large bowl, toss shredded lettuce, mixed herbs, sliced pepperoncini, thinly sliced shallot, oil-packed sun-dried tomatoes, and the oil from the sun-dried tomato jar until well combined.
- Assemble and Serve: Warm the naan bread. Layer with the fresh herb salad, a generous dollop of Tzatziki sauce, and spiced roasted chicken. Drizzle with tahini sauce. Serve the sheet pan roasted sweet potatoes alongside the naan or inside with the chicken for dipping.
Notes
- You can substitute chicken thighs for breasts for juicier meat.
- Adjust the chipotle chile powder to taste for spiciness.
- The tahini sauce will keep refrigerated for up to 3 days.
- Use any mixed fresh herbs available, or stick to parsley and cilantro if preferred.
- Sweet potatoes can be replaced with regular potatoes, but roasting time may vary.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: Sheet pan chicken, tahini sweet potatoes, roasted chicken, curry chicken, Mediterranean chicken recipe, easy sheet pan dinner, oven roasted sweet potatoes
