Description
This vibrant Sheet Pan Chicken Tzatziki and Sweet Potatoes recipe delivers tender, spiced chicken and crispy sweet potatoes roasted together on a single pan for easy cleanup. Paired with a refreshing pickled herb salad, creamy tzatziki sauce, and a tangy lemon honey garlic tahini drizzle, this Mediterranean-inspired dish offers a perfect balance of flavors and textures. Ideal for a wholesome weeknight dinner, it’s packed with fresh herbs, bold spices, and wholesome ingredients that come together effortlessly in under an hour.
Ingredients
Units
Scale
Chicken and Vegetables
- 2 lb boneless skinless chicken breasts or thighs, cubed
- 1 tbsp smoked paprika
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp turmeric
- Salt and black pepper, to taste
- 4 tbsp extra virgin olive oil
- 3 small sweet potatoes, sliced
Pickled Herb Salad
- 1–2 cup sliced dill pickles, pepperoncini, pickled red onions, and sun-dried tomatoes
- 1 cup mixed fresh herbs (dill, basil, parsley, cilantro, etc.)
Tzatziki and Cheese
- 1–2 cup Tzatziki sauce
- 6 oz crumbled feta cheese
- 2 tbsp sesame seeds, toasted
Lemon Honey Garlic Tahini Sauce
- 1/2 cup tahini
- 1 clove garlic, grated
- 2 tbsp lemon juice
- 2 tsp honey
- 1/4 cup water or pickle juice (to thin sauce)
- Salt, to taste
Instructions
- Preheat Oven: Preheat your oven to 450°F (232°C). Rub a baking sheet lightly with olive oil to prevent sticking and prepare for the ingredients.
- Season and Arrange Chicken and Sweet Potatoes: In a bowl or directly on the baking sheet, mix the cubed chicken with smoked paprika, dried oregano, garlic powder, onion powder, turmeric, salt, and black pepper. Drizzle 2 tablespoons of olive oil over the chicken and toss to evenly coat. Arrange the chicken pieces on one side of the baking sheet. On the other side, place the sliced sweet potatoes and toss them with the remaining olive oil, salt, and pepper.
- Bake Chicken and Sweet Potatoes: Bake the chicken and sweet potatoes in the preheated oven for 15-20 minutes, until the chicken is cooked through and sweet potatoes begin to soften. Toss both chicken and sweet potatoes to ensure even cooking, then bake for an additional 5 minutes until both are crisp and nicely browned.
- Prepare the Lemon Honey Garlic Tahini Sauce: While the chicken and potatoes are baking, combine the tahini, grated garlic, lemon juice, honey, and ¼ cup of water or pickle juice in a jar or bowl. Whisk or shake well until smooth and creamy. Add more water if needed to achieve the desired consistency. Season with salt to taste.
- Make the Pickled Herb Salad: In a mixing bowl, toss together the sliced dill pickles, pepperoncini, pickled red onions, sun-dried tomatoes, and fresh mixed herbs until evenly combined.
- Assemble and Serve: Plate the roasted chicken and sweet potatoes alongside the pickled herb salad. Spoon generous amounts of tzatziki sauce over the chicken, sprinkle with toasted sesame seeds and crumbled feta cheese. Drizzle the lemon honey garlic tahini sauce over or serve on the side. This dish is delicious served on its own or over rice for a heartier meal.
Notes
- Feel free to substitute chicken thighs or breasts based on preference; thighs tend to be juicier.
- Adjust the level of pickled vegetables in the herb salad to suit your taste for tanginess.
- The tahini sauce can be thinned with water or pickle juice to your preferred consistency.
- For an extra smoky flavor, lightly toast the paprika before mixing it with the chicken.
- This recipe is perfect for meal prep as leftovers reheat well in the oven or microwave.
- Serve with warm pita bread or rice to complete the meal.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 420 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 75 mg
