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Easy Sheet Pan Chicken Tzatzikiand Sweet Potatoes. photo

Sheet Pan Chicken Tzatzikiand Sweet Potatoes.

This Sheet Pan Chicken Tzatziki and Sweet Potatoes is a flavor-packed one-pan wonder! Juicy chicken, sweet potatoes, and tangy tzatziki come together for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 pounds boneless skinless chicken breasts or thighs cubed
  • 1 tablespoon smoked paprika
  • 2 teaspoons dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon turmeric
  • Salt to taste
  • black pepper to taste
  • 4 tablespoons extra virgin olive oil
For the Sweet Potatoes:
  • 3 small sweet potatoes sliced
  • 1-2 cups sliced dill pickles, pepperoncini, pickled red onions, and sun-dried tomatoes
  • 1 cup mixed herbs (dill, basil, parsley, cilantro, etc.)
  • 2 tablespoons sesame seeds
  • 1-2 cups tzatziki sauce
  • 6 ounces crumbled feta cheese
  • 1/2 cup tahini
  • 1 clove garlic grated
  • 2 tablespoons lemon juice
  • 2 teaspoons honey

Equipment

  • Sheet Pan
  • Mixing bowls
  • Sharp Knife
  • Measuring cups and spoons
  • Spatula

Method
 

Cooking Instructions:
  1. Preheat your oven to 425°F (220°C). A hot oven is key to getting those sweet potatoes perfectly roasted.
  2. In a large bowl, combine the cubed chicken, smoked paprika, dried oregano, garlic powder, onion powder, turmeric, salt, black pepper, and 2 tablespoons of olive oil. Mix until the chicken is well coated.
  3. On a separate cutting board, slice the sweet potatoes into rounds or cubes, depending on your preference. In another bowl, toss the sweet potatoes with the remaining 2 tablespoons of olive oil, salt, and pepper.
  4. On a large sheet pan, spread the seasoned sweet potatoes in an even layer. Nestle the marinated chicken pieces among the sweet potatoes.
  5. Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the sweet potatoes are tender and caramelized.
  6. While the chicken and sweet potatoes are roasting, prepare the tzatziki. In a mixing bowl, combine the tahini, grated garlic, lemon juice, honey, and tzatziki sauce. Stir until smooth and set aside.
  7. Once the chicken and sweet potatoes are done, remove the pan from the oven. Top with sliced pickles, pepperoncini, pickled red onions, sun-dried tomatoes, mixed herbs, and crumbled feta cheese. Drizzle with the prepared tzatziki sauce and sprinkle sesame seeds on top.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • You can freeze the cooked chicken and sweet potatoes for up to 3 months.
  • Reheat in the oven at 350°F (175°C) until warmed through.