There’s a certain kind of dinner I find myself craving this time of year—something warm and nourishing, healthy but not ascetic, and most importantly, one that doesn’t require me to hover over the stove for an hour. Especially during a busy work-and-school week, I love to end the day by prepping ingredients I can slide into the oven, then forget about them while I curl up on the couch with a good book or sit down to talk with Adam over a glass of wine. Enter: the sheet pan chicken dinner.
Here’s the thing about sheet pan meals: they get a lot of hype, but not all of them deliver. Sometimes you end up with bland vegetables and chicken that’s cooked through but kinda dry (honestly, this is not the time to go for the white meat). One of my most popular recipes is my Lemony Sheet Pan Chicken With Artichokes, and I’ve been wanting to make an equally drool-worthy version that spotlights winter ingredients.
Why Sheet Pan Chicken Is My Go-To Weeknight Dinner
Here, yogurt-marinated chicken thighs get deeply golden and crispy at the edges, the Japanese sweet potatoes caramelize until they’re almost like candy, and then you drizzle everything with this nutty, garlicky tahini sauce that makes the whole thing feel like something you’d order at a restaurant. Except you made it on a Tuesday with barely any effort and even less cleanup.
Japanese Sweet Potatoes Are the Real Star Here
SO—let’s talk about those sweet potatoes because, quite honestly, they’re in my top three favorite foods. Japanese sweet potatoes (the ones with the purple skin and pale yellow flesh) are different from your standard orange sweet potato. They’re denser and starchier, and when they roast, they develop an incredible sweetness. When those edges get caramelized and slightly crispy? I have to stop myself from eating them straight off the pan.
The Tahini Drizzle That Makes It Restaurant-Worthy
The tahini drizzle is what takes this from “good weeknight dinner” to “I would pay $28 for this at Gjusta.” It’s just tahini, lemon, a little honey, garlic, and enough warm water to make it pourable—but it brings this creamy, nutty richness that ties everything together. I make extra on purpose because you’ll want to drizzle it over roasted vegetables, crisp little gem lettuce, grain bowls… basically everything for the rest of the week.
A Sheet Pan Chicken Dinner That’s Perfect for Hosting (or Meal Prep)
One more thing I love: this recipe is incredibly make-ahead-friendly and perfect for hosting. You can slice the sweet potatoes and marinate the chicken in the morning, keep everything in the fridge, and then just pop it all in the oven when you’re ready. Dinner practically makes itself while you do literally anything else. That’s the kind of energy I’m bringing into this year.
Serve it straight from the sheet pan (as we usually do), or transfer everything to a family-style serving platter if you’re feeling elevated. Scatter fresh herbs over the top—I used cilantro, parsley, and some dill because that’s what I had—plus toasted sesame seeds and a good pinch of flaky salt. Don’t skip squeezing those roasted lemon wedges over everything. It brightens the whole dish.
LA Clay
The Kind of Dinner That Fits Real Life
This is one of those rare meals that works for a simple family meal on a busy weeknight or having friends over for a casual dinner. Cozy enough for January, but sooo delicious any time of year.
I’d love to hear if you try it—tag me on Instagram so I can see, and read on for the recipe for this sheet pan chicken with sweet potatoes.
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Sheet Pan Chicken With Japanese Sweet Potatoes & Tahini Drizzle
- Total Time: 50 minutes
- Yield: 4 1x
Description
A hands-off, weeknight-friendly dinner that delivers big flavor with minimal effort. Yogurt-marinated chicken thighs roast until deeply golden alongside caramelized Japanese sweet potatoes, then everything gets finished with a creamy, lemony tahini drizzle that makes it feel restaurant-worthy.
Ingredients
For the chicken & marinade
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3/4 cup whole milk Greek yogurt
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3 tablespoons olive oil
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1 teaspoon ground cumin
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1 teaspoon paprika
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3 cloves garlic, grated or finely minced
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2 tablespoons fresh lemon juice
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2 tablespoons water
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
- 8 boneless, skinless chicken thighs
For the sheet pan:
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1.5 pounds Japanese sweet potatoes (about 3 medium), cut into 1-inch-thick slices
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1-2 tablespoons extra-virgin olive oil
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2 teaspoons ground cumin
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Kosher salt and freshly ground black pepper, to taste
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1 lemon, cut into slices
For the tahini drizzle:
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1 cup tahini
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2 tablespoons fresh lemon juice
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1-2 teaspoons honey, to taste
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2-3 tablespoons warm water
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1 small garlic clove, grated
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Pinch of kosher salt
For serving:
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2 tablespoons toasted sesame seeds
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Fresh cilantro, basil, and/or dill
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Flaky sea salt
Instructions
- Make the marinade. In a medium bowl, whisk together the yogurt, olive oil, cumin, paprika, garlic, lemon juice, water, salt, and pepper until smooth. Place the chicken thighs in a gallon-sized zip-top bag and pour the marinade over. Seal and massage to coat evenly. Marinate for at least 2 hours and up to overnight.
- Preheat the oven to 425°F. Line two large rimmed sheet pans with parchment paper.
- Prep the potatoes. In a large bowl, toss the sweet potatoes with olive oil, cumin, salt, and pepper. Spread in a single layer on one sheet pan.
- Prep the chicken.:Remove the chicken from the marinade and pat lightly dry with paper towels. Arrange on the second sheet pan. Season lightly with salt and pepper and tuck lemon slices around the chicken.
- Roast. Place both pans in the oven and roast for 35–40 minutes, until the chicken is deeply golden and cooked through (internal temp 165°F) and the sweet potatoes are tender with caramelized edges.
- Make the tahini drizzle. While everything roasts, whisk together the tahini, lemon juice, honey, garlic, and salt. Add warm water 1 tablespoon at a time until thick but pourable.
- Serve. Transfer chicken and sweet potatoes to a serving platter (or serve straight from the pan). Drizzle generously with tahini sauce, scatter with sesame seeds and herbs, finish with flaky salt, and squeeze the roasted lemon slices over the top.
- Prep Time: 15
- Cook Time: 35
