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