Name: Sheet Pan Chicken Tzatziki with Sweet Potatoes and Herb Tahini Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless skinless chicken thighs; 2 large sweet potatoes, diced; 3 tablespoons olive oil; 1 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1 teaspoon garlic powder; Salt and pepper, to taste; 1/2 cup tzatziki sauce; 1/4 cup tahini; 2 tablespoons lemon juice; 2–3 tablespoons water (to thin sauce); 2 tablespoons fresh parsley or cilantro, chopped; Optional toppings: Pickled red onions, chopped cucumber, fresh dill

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This Sheet Pan Chicken Tzatziki with Sweet Potatoes and Herb Tahini Sauce is one of those dinners I keep coming back to. It’s colorful, comforting, and full of bold Mediterranean flavors—and the best part? Everything roasts on one pan, which means less cleanup and more time to actually enjoy the evening. The sweet potatoes caramelize beautifully while the spiced chicken gets golden and juicy. Topped with creamy tzatziki and a drizzle of vibrant herb tahini sauce, this dish is a flavor-packed powerhouse.

Why You’ll Love This Recipe

I love how this recipe checks all the boxes: it’s quick to throw together, deeply flavorful, and it feels special enough to serve to guests. The smoky paprika and turmeric-spiced chicken pairs perfectly with sweet roasted potatoes, and the contrasting textures—crispy edges, creamy sauces, and crunchy pickled veggies—make every bite feel like something from a cozy café. It’s endlessly customizable and totally weeknight-friendly. Sheet Pan Chicken Tzatziki with Sweet Potatoes and Herb Tahini Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless skinless chicken thighs
Sweet potatoes
Olive oil
Smoked paprika
Ground turmeric
Garlic powder
Salt and pepper
Tzatziki sauce
Tahini
Lemon juice
Fresh parsley or cilantro
Water (to thin the tahini sauce, if needed)
Optional toppings: Pickled red onions, cucumber, fresh dill

Directions

Prep the Chicken and Sweet Potatoes: I preheat the oven to 425°F and line a sheet pan with parchment. Then I dice the sweet potatoes and toss them with olive oil, paprika, turmeric, garlic powder, salt, and pepper. I do the same with the chicken thighs, making sure they’re evenly coated.
Roast: I spread everything out in a single layer on the pan and roast for 25–30 minutes, flipping halfway through, until the chicken is cooked through and the sweet potatoes are tender and caramelized.
Make the Herb Tahini Sauce: While everything roasts, I blend tahini, lemon juice, a bit of water, fresh herbs, and a pinch of salt until smooth. It should be creamy but pourable.
Assemble and Serve: I plate the roasted chicken and sweet potatoes, drizzle with the herb tahini sauce, and spoon over a dollop of tzatziki. For extra crunch and brightness, I sometimes top with pickled onions and chopped cucumbers.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

Sometimes I swap the chicken thighs for chicken breast or even tofu when I want a plant-based option. I also like switching up the herbs in the tahini sauce—basil and mint add a totally different vibe. If I’m out of sweet potatoes, roasted butternut squash works great too. And for a low-carb version, I go with cauliflower or zucchini.

Storage/Reheating

I store leftovers in separate containers to keep everything fresh. The chicken and sweet potatoes go in the fridge for up to 4 days, and I keep the sauces in small jars. When reheating, I warm the chicken and potatoes in a 350°F oven or in a skillet, then top with fresh sauce and toppings just before serving.

FAQs

Can I make this ahead of time?

Yes! I roast everything and store it separately. The sauces can be made a day or two ahead and stored in the fridge. I assemble right before eating for the best texture.

Can I use store-bought tzatziki?

Absolutely. I usually do if I’m short on time. Just make sure it’s thick and creamy—some brands are thinner than others.

What can I substitute for tahini?

If I’m out of tahini, I’ve used plain Greek yogurt or hummus as a base for a different but still delicious drizzle.

Is this dish gluten-free?

Yes, all the ingredients are naturally gluten-free. I just double-check my store-bought sauces to be sure.

Can I add more veggies to the pan?

Totally. I sometimes throw in bell peppers, zucchini, or red onion in the last 15 minutes of roasting for extra color and crunch.

Conclusion

This Sheet Pan Chicken Tzatziki with Sweet Potatoes and Herb Tahini Sauce has quickly become one of my ride-or-die dinners. It’s got comfort, flavor, texture, and freshness all in one dish—and I love how effortlessly it comes together. Whether it’s a busy weeknight or a casual dinner with friends, this one never disappoints.