Sheet Pan Chicken and Potatoes

This Sheet Pan Chicken recipe is an easy dish for a quick weeknight meal. It is a well-rounded meal that makes minimal dishes and is great for the whole family. Sheet pan meals are one of my favs because they are so versatile, and it’s so easy to just toss a few simple ingredients onto the pan, bake, and have a healthy, delicious meal ready in no time.

❤️ Why You’ll Love Sheet Pan Chicken

• Easy: A sheet pan meal is so easy and can be made with a few simple ingredients, a pan, and your oven, that’s it
• Versatile: Swap out the protein, or the veggies for your favorite ingredients or whatever is in the fridge to have an easy, quick meal for the family
• Healthy: This sheet pan dish is full of wholesome, healthy ingredients that fuel your body and make you feel good about serving it to anyone

🍲 Ingredients

Chickpeas – Chickpeas are great when baked. They add some plant-based protein to this recipe, they’re budget-friendly, and they work so well with the other ingredients. However, if you don’t love chickpeas, or don’t have any, you can swap them for any other kind of bean.

Tahini – Tahini is a delicious sauce made with sesame seeds. It’s really good for you and rich in antioxidants. You can use it in things like dressings, or drizzle it on top of bowls or recipes. It adds a delicious sesame flavor.

Greek Yogurt – Greek yogurt is a go-to in my household. It’s not just good on its own but plain Greek yogurt is so versatile. You can throw it into smoothies for extra protein, you can make dips with it, and you can use it in place of mayo or sour cream to make a recipe healthier. I also love to use it as part of a marinade to keep chicken juicy and flavorful. That’s how I used it in this Sheet Pan Chicken recipe.

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👩‍🍳 How to Make Sheet Pan Chicken

1. Preheat the oven to 375F. Line a large baking sheet with parchment paper.
2. In a medium bowl whisk together the sauce for the potatoes and chickpeas: olive oil, garlic powder, salt, pepper, zataar, lemon juice and mustard. Add the chickpeas and potatoes and toss with the sauce to coat. Add the potatoes, chickpeas and sauce to the parchment lined baking sheet. Bake for 15 minutes and then remove from the oven.
3. While the potatoes and chickpeas are roasting, make the chicken marinade by whisking together the greek yogurt, 1/4 cup tahini, lemon juice, olive oil, zataar, salt, pepper and cumin. Then whisk in 1 tbsp more tahini and 2 tbsp cold water, whisking to combine and until it thickens slightly.
4. To a medium bowl add the chicken thighs, smashed garlic cloves and half of the tahini sauce (set half of the tahini sauce aside). Toss to coat everything well.
5. Remove the potatoes and chickpeas from the oven after 15 minutes and add the tahini chicken to the sheet pan, nestling in between the potatoes and chickpeas. Sprinkle the chopped dates over top of everything on the pan and bake for 20-25 more minutes or until the chicken thighs are cooked through.
6. Drizzle the rest of the tahini sauce over the cooked chicken thighs. Mix together the chopped parsley and dill and a drizzle of olive oil and top the finished dish with that mixture.

🪄 Tips and Tricks

• Marinating The Chicken: It is not necessary to let the chicken sit in the marinade for an extended period of time but you totally can if you want. Mix the chicken with the marinade and store in the fridge for up to 4 hours
• Get Creative: Swap out the ingredients for any of your favorite. See some of the variation ideas below

🗒 Variations

Here are some creative ways that you can manipulate this recipe into whatever you want. The sky is the limit with sheet pan dishes. Here are some ideas:

• Beans: Use kidney, pinto, or cannellini, you can also skip beans completely if they aren’t your jam
• Protein: Not a fan of chicken thighs? Try chicken breasts, or drumsticks, or swap out the chicken for turkey breasts instead
• Zaatar: If you can’t find zaatar you can substitute it for your own mixture of 2 tbs sesame seeds, 1 tbs thyme, and 2 tsp of sumac. Alternatively, add the zest of one lemon instead
• Potatoes: Swap potatoes or add veggies that roast well such as carrots, zucchini, sweet peppers, beets, or sweet potatoes

🗒 Other Sheet Pan Recipes

• Sheet Pan Salmon with Potatoes 
• Sheet Pan Gnocchi

👝 How to Store Leftovers

Store leftovers in a container in the fridge for up to 3 days. This dish is delicious leftover. Reheat it over low heat in a pan or in the microwave.

🤔 Common Questions

Sheet Pan Chicken and Potatoes

5 from 1 vote

Sheet Pan Chicken with potatoes, creamy tahini sauce, and crispy chickpeas. This dish is easy, healthy, and a go-to for a busy weeknight.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Course Main

Cuisine Greek-Inspired

Servings 3 -4

Calories 770 kcal

Ingredients

  

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For the potatoes and chickpeas

• 1.5 lbs baby potatoes (halved if they are on the larger side)
• 1 cup canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 1/4 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 tsp zaatar
• juice of 1 lemon
• 2 tsp yellow mustard

For the chicken

• 600-700 g boneless, skinless chicken thighs
• 2 tbsp plain Greek yogurt
• 1/4 cup tahini
• 1 tbsp tahini
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp zaatar
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin
• 2 tbsp cold water
• 5 garlic cloves, smashed
• 10 pitted medjool dates, chopped

Garnishes

• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh parsley
• olive oil

Instructions

 

• Preheat the oven to 375F. Line a large baking sheet with parchment paper.
• In a medium bowl whisk together the sauce for the potatoes and chickpeas: olive oil, garlic powder, salt, pepper, zataar, lemon juice and mustard. Add the chickpeas and potatoes and toss with the sauce to coat. Add the potatoes, chickpeas and sauce to the parchment lined baking sheet. Bake for 15 minutes and then remove from the oven.
• While the potatoes and chickpeas are roasting, make the chicken marinade by whisking together the greek yogurt, 1/4 cup tahini, lemon juice, olive oil, zataar, salt, pepper and cumin. Then whisk in 1 tbsp more tahini and 2 tbsp cold water, whisking to combine and until it thickens slightly.
• To a medium bowl add the chicken thighs, smashed garlic cloves and half of the tahini sauce (set half of the tahini sauce aside). Toss to coat everything well.
• Remove the potatoes and chickpeas from the oven after 15 minutes and add the tahini chicken to the sheet pan, nestling in between the potatoes and chickpeas. Sprinkle the chopped dates over top of everything on the pan and bake for 20-25 more minutes or until the chicken thighs are cooked through.
• Drizzle the rest of the tahini sauce over the cooked chicken thighs. Mix together the chopped parsley and dill and a drizzle of olive oil and top the finished dish with that mixture.

Notes

• Serve with our delicious Maroulosalata aka my Mama’s Salad
• If you love sheet pan recipes like this, try our Greek Lemon Garlic Sheet Pan Salmon with Potatoes or our Sheet Pan Gnocchi

Nutrition

Calories: 770kcal | Carbohydrates: 91.8g | Protein: 40.5g | Fat: 31.7g | Saturated Fat: 5.2g | Polyunsaturated Fat: 7.7g | Monounsaturated Fat: 16.1g | Cholesterol: 131.7mg | Sodium: 1631.4mg | Fiber: 12.3g | Sugar: 44.1g

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