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Sheet Pan Chicken Tzatziki with Sweet Potatoes and Herb Salad Recipe

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4.8 from 104 reviews

This vibrant Sheet Pan Chicken Tzatziki and Sweet Potatoes recipe combines tender, spiced chicken and crispy sweet potatoes baked together for an easy, flavorful meal. The dish is topped with a refreshing pickled herb salad, creamy homemade lemon honey garlic tahini sauce, crumbled feta cheese, and a generous dollop of tzatziki, making it a perfect balance of savory, tangy, and fresh flavors all on one pan.

Ingredients

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Chicken and Sweet Potatoes

  • 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, divided
  • 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.)

Tahini Sauce (Lemon Honey Garlic Tahini)

  • 1/2 cup tahini
  • 1 clove garlic, grated
  • 2 tbsp lemon juice
  • 2 tsp honey
  • 1/4 cup water or pickle juice, plus more to thin as needed
  • Salt, to taste

Finishing Touches

  • 1-2 cup tzatziki sauce
  • 6 oz crumbled feta cheese
  • 2 tbsp toasted sesame seeds

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 450° F (230° C). Lightly grease a large baking sheet with olive oil to prevent sticking and promote crisping.
  2. Season Chicken and Sweet Potatoes: On the baking sheet, combine the cubed chicken with smoked paprika, dried oregano, garlic powder, onion powder, turmeric, salt, and black pepper. Add 2 tablespoons of olive oil and toss thoroughly to coat all the chicken pieces evenly. Arrange the chicken on one side of the sheet. On the other side, spread the sliced sweet potatoes, tossing them with the remaining 2 tablespoons of olive oil, salt, and pepper to coat.
  3. Bake the Chicken and Potatoes: Place the sheet pan in the oven and bake for 15-20 minutes until the chicken is cooked through and the sweet potatoes start to soften. Remove the sheet pan, toss the chicken and sweet potatoes gently to ensure even cooking, then return to the oven and bake for an additional 5 minutes or until both chicken and sweet potatoes become crisp and golden.
  4. Make the Tahini Sauce: While the chicken and potatoes bake, whisk together tahini, grated garlic, lemon juice, honey, and about ¼ cup of water or pickle juice in a jar or bowl until smooth. Add additional water a little at a time to thin the sauce to your desired consistency. Season with salt to taste.
  5. Prepare 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 well combined. This adds a fresh, tangy contrast to the baked elements.
  6. Assemble and Serve: Serve the crisp sheet pan chicken and sweet potatoes topped with generous spoonfuls of tzatziki sauce, crumbled feta cheese, toasted sesame seeds, and the pickled herb salad on the side. This dish is delicious on its own or served over rice for a heartier meal.

Notes

  • Use chicken thighs for a juicier, more flavorful result, or chicken breasts for a leaner option.
  • Adjust spices according to preference; smoked paprika adds a lovely depth but can be substituted with regular paprika.
  • For a dairy-free option, omit the feta and tzatziki or use plant-based alternatives.
  • Tahini sauce can be thinned with pickle juice for extra tang and flavor.
  • Leftovers can be refrigerated for up to 3 days and are great for lunchtime bowls or wraps.

Find it online: https://queenrecipe.com/sheet-pan-chicken-tzatziki-with-sweet-potatoes-and-herb-salad-recipe/