Introduction

This Sheet Pan Chicken and Tahini Sweet Potatoes recipe is a vibrant, flavorful meal that’s easy to prepare and perfect for busy weeknights. Juicy spiced chicken pairs wonderfully with roasted sweet potatoes and a creamy, tangy tahini sauce. Serve it all wrapped in warm naan for a satisfying dinner the whole family will enjoy.

The image shows a flatbread wrap filled with three main layers. The bottom layer is fresh, finely chopped green herbs and sliced light purple onions. Above this is a generous portion of browned, crispy grilled meat pieces with a slightly charred texture. On top, dollops of white creamy sauce are spread unevenly. To the side of the wrap, there are thick, golden-orange grilled carrot sticks coated with sesame seeds, resting on parchment paper over a white marbled surface. A small white bowl filled with more green herbs and sliced onions sits next to the flatbread. A glass of light amber drink with foam is placed in the upper corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

4 pieces naan, warm

1–2 cups Tzatziki sauce

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

1/2 cup tahini

1 clove garlic, grated

1/4 cup lemon juice

1 tablespoon toasted sesame oil

2 tablespoons toasted sesame seeds

Instructions

Step 1: Preheat your oven to 450° F and lightly oil a sheet pan to prevent sticking.

Step 2: In a large bowl, mix the chicken slices with yellow curry powder, smoked paprika, chipotle chile powder, garlic powder, salt, pepper, and 2 tablespoons olive oil. Toss until the chicken is well coated. Arrange the chicken on one side of the prepared sheet pan.

Step 3: On the other side of the sheet pan, place the sliced sweet potatoes. Toss them with olive oil, salt, and pepper to coat evenly.

Step 4: Bake in the preheated oven for 15–20 minutes until the chicken is cooked through. Toss everything and continue roasting for another 5 minutes to achieve crispness on both chicken and potatoes.

Step 5: To make the tahini sauce, combine tahini, grated garlic, lemon juice, toasted sesame oil, 1/2 cup sun-dried tomatoes with their oil, and 1/4 cup water in a jar or bowl. Whisk until smooth, adding more water as needed to thin. Season with salt to taste.

Step 6: Prepare the salad by tossing shredded lettuce, mixed herbs, sliced pepperoncini, thinly sliced shallot, and the remaining sun-dried tomatoes together in a bowl.

Step 7: To serve, layer the warm naan with the salad, a generous spoonful of Tzatziki sauce, and the roasted chicken. Drizzle with the tahini sauce and sprinkle with toasted sesame seeds. Serve the sweet potatoes alongside or inside the naan for a complete meal.

Tips & Variations

Use bone-in, skin-on chicken thighs for extra flavor and juiciness if preferred.

Add a pinch of cayenne pepper to the spice mix for more heat.

Swap sweet potatoes for regular potatoes or butternut squash for a different twist.

For a vegan option, replace chicken with marinated tofu or chickpeas and use vegan naan.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great in this recipe and tend to stay juicier and more flavorful, especially if left bone-in and skin-on.

How can I make the tahini sauce thinner or thicker?

Add water gradually to thin the tahini sauce until you reach your desired consistency. To thicken it, reduce the amount of water or chill the sauce slightly before serving.