Description
This vibrant and flavorful Sheet Pan Chicken and Tahini Sweet Potatoes recipe combines aromatic spices with tender chicken and roasted sweet potatoes, all finished with a creamy tahini sauce and fresh herb salad, served on warm naan bread. It’s a wholesome and visually appealing meal that’s easy to prepare and perfect for weeknight dinners or casual gatherings.
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 and Toppings
- 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 other pickled peppers
- 1 shallot, thinly sliced
Tahini Sauce
- 1/2 cup oil packed sun-dried tomatoes
- 1/4 cup oil from sun-dried tomato jar
- 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 (adjust for desired sauce consistency)
- Salt, to taste
Instructions
- Preheat Oven and Prepare Sheet Pan: Preheat your oven to 450°F (230°C). Lightly oil a large sheet pan to prevent sticking and prepare for roasting.
- Season the Chicken: In a large bowl, mix the sliced chicken with yellow curry powder, smoked paprika, chipotle chile powder, garlic powder, salt, and black pepper. Add 2 tablespoons of olive oil and toss until the chicken is evenly coated with the spices and oil.
- Arrange Chicken and Sweet Potatoes on Sheet Pan: Place the seasoned chicken on one side of the prepared sheet pan. On the other side, add the sliced sweet potatoes. Toss the sweet potatoes with olive oil, salt, and black pepper to coat them evenly.
- Bake Until Cooked and Crisp: Bake in the preheated oven for 15-20 minutes until the chicken is cooked through. After this initial baking, toss the chicken and sweet potatoes to promote even cooking, then continue baking for another 5 minutes until both chicken and sweet potatoes develop a crisp exterior.
- Prepare the Tahini Sauce: In a jar or bowl, whisk together the sun-dried tomatoes with their oil, tahini, grated garlic, lemon juice, toasted sesame oil, and 1/4 cup of water until smooth. Add additional water as needed to reach your preferred consistency. Season with salt to taste.
- Make the Fresh Herb Salad: In a mixing bowl, combine shredded lettuce, mixed herbs (such as dill, basil, parsley, and cilantro), sliced pepperoncini, and thinly sliced shallot. Toss gently to blend all ingredients.
- Assemble and Serve: Warm the naan breads. Layer each naan with a portion of salad, a generous dollop of Tzatziki sauce, and the roasted chicken. Drizzle tahini sauce over the top. Serve the crispy tahini sweet potatoes either stuffed inside the naan alongside the chicken or on the side, garnished with extra tahini if desired.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will be juicier.
- Adjust the amount of chipotle chile powder to control the spiciness.
- For a nut-free alternative, omit the tahini and substitute with a yogurt-based sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Warm the naan slightly before serving to enhance flavor and texture.
- If you prefer, use gluten-free flatbread instead of naan to make it gluten-free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: sheet pan chicken, tahini sauce, sweet potatoes, roasted chicken, Mediterranean chicken, healthy dinner, easy sheet pan meal, curry chicken, roasted sweet potatoes
