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This Sheet Pan Curry Butter Chicken with Sweet Potatoes and Tahini is a flavorful way to easily enjoy a simple dinner at home. Harissa and yellow curry seasoned chicken roasted with sweet potatoes, shallots, garlic, chickpeas, lemon, and butter. Finish the meal off with crumbled feta cheese and tangy, salty, olives. Then you must do warm naan on the side! So simple and delicious.
The way I work and the way I develop recipes is just chaos. This recipe is the perfect example. Sometimes I’ll start a recipe and I just get bored. It’s not flavorful enough or too similar to something I’ve already made. There are so many reasons I don’t follow through with every recipe I set out to make.
But it’s the recipes that I sit and stare at, then frantically develop because I’m always in a time crunch, that are my favorites.
I did just that with this sheet pan dinner. It was chaos, it involved a trip to the store, and made me stressed. But, I’m happy to say, I’m so excited to share this very easy, but oh-so flavorful recipe with you all. I just know it’s going to be one of my new go-to’s.
The beauty of a sheet pan dinner is that typically, they’re pretty darn easy to throw together. It’s why we love them so much! But what’s special about this specific sheet pan dinner? Well, cooking everything together on one pan actually allows for more flavor to penetrate everything from the chicken to the potatoes, and all the yummy crispy chickpeas.
And really, this sheet pan dinner is simple. The main ingredient is Moroccan Harissa sauce. I usually buy mine at Whole Foods, but most major grocery stores carry the jarred red sauce.
It’s made of peppers and middle eastern spices. We love it.
Here are the details
Add the chicken to a large sheet pan, I usually use a mix of similar size breasts and thighs. Rub them with olive oil and then the harissa sauce, yellow curry powder, honey, salt, and pepper.
To the same sheet pan, add the sweet potatoes, chickpeas, shallots, garlic, and a few pats of butter, plus the juice from a lemon.
Throw the pan in the oven to roast. One and done, EASY.
While the chicken and potatoes cook, I like to mix olives with a handful of fresh herbs and lemon juice. It’s a tangy fresh topping that really enhances a sheet pan dinner.
If you want to add even more flavor, chop up the roasted garlic and lemon from the sheet pan and mix them in with the olives. I usually do this and it’s very yummy, so I highly recommend!
And that’s pretty much it. When the chicken comes out of the oven, I add the feta and olives. I like to let the feta sit on the pan and really soak up the flavors of the sauces.
With the potatoes already baked on the pan, I don’t find anything else is needed, which is so nice! Very simple dinners really are the best. Especially when they’re wholesome and full of color.
Oh wait, there is one more thing. You can also add a nice drizzle of tahini, I do really LOVE that.
It’s not always easy to please the whole crew, but this meal did just that. Which should say something about the deliciousness of this recipe!
Hope you all enjoy!
Looking for other weeknight dinner recipes? Here are some favorites:
Skillet Chicken Adobo with Coconut Rice
Creamy Thai Turmeric Chicken and Noodles
Folded Crispy Buffalo Chicken Wraps
30 Minute Spicy Indian Butter Chicken
Sheet Pan Sticky Ginger Soy Chicken and Broccoli
Sheet Pan Chipotle Salmon Tacos with Pineapple Jalapeño Salsa.
Lastly, if you make this Sheet Pan Curry Butter Chicken with Sweet Potatoes and Tahini, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Curry Butter Chicken with Sweet Potatoes and Tahini
Servings: 6
Calories Per Serving: 540 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 1/2 pounds boneless chicken breasts or thighs
- 1/3 cup extra virgin olive oil
- 2 tablespoons red Harissa sauce
- 1 tablespoon yellow curry powder
- 2 teaspoons honey
- kosher salt and black pepper
- 2 sweet potatoes, cut into bite-size chunks
- 1 1/2 cups chickpeas, drained
- 3 shallots, halved
- 1 head garlic, cloves lightly smashed
- 4 tablespoons butter, sliced
- 1 lemon, halved, then juiced
- 3/4 cup crumbled feta
- 3/4 cup green olives, smashed
- 2 cups mixed cilantro, dill, and or mint, chopped
- 1-2 pepperoncini, chopped
- lemon tahini and sesame seeds
Instructions
- 1. Preheat the oven to 425° F.2. On a large, rimmed baking sheet, toss the chicken with 2 tablespoons olive oil, harissa, curry powder, honey, and a pinch each of salt and pepper. Add the sweet potatoes, chickpeas, shallots, and garlic. Toss with 2 tablespoons olive oil, and season with salt and pepper. Arrange everything in an even layer, making sure not to overcrowd the pan. Add the butter and juiced lemons.3. Bake for 30 to 40 minutes, tossing halfway through cooking until the chicken is cooked and the potatoes are tender.4. Meanwhile, combine the olive oil, lemon juice, olives, mixed herbs, and pepperoncini.5. Remove the charred lemon and garlic cloves from the baking sheet. Finely chop 1/2 the lemon, discarding any seeds. Chop the garlic. Add both to the olives. Season with salt and pepper. 6. Break the feta over the chicken, then add the olive mix. Drizzle with tahini and sesame seeds. ENJOY.
Notes
Lemon Tahini: in a bowl, combine 1/2 cup tahini, 1/4 teaspoon paprika, and 2-4 tablespoons of lemon juice. Add 1/4-1/2 cup water to thin. Season with sea salt.
I liked this recipe. I would definitely make again. I added toasted sunflower seeds to the olive topping for crunch and served it in a scallion pancake (taco style). Lots of flavour. Thanks!
Hey Lisa,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
Super yummy. My husbands is definitely a fan. I was skeptical about the olives, but it made the dish. Next time, I plan on using boned in chicken thighs. I only had boneless chicken breasts on hand. With the high temp and length of cooking time, they were overcooked (but still flavorful). Also, I didn’t want to open a can a tahini for this small amount. In lieu, I used some greek yogurt, lemon juice, dill, and olive oil. It came out wonderful.
Hey Cheri,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
This was the perfect combination of flavors for a Mediterranean /Indian inspired meal. My family and I looooved it! I have a bag of prawns in the freezer and I want to make this recipe again using 🍤. When do you suggest adding the prawns to the pan so they don’t get overcooked? But I also want them to get all that delicious flavor.
Hey Casey,
Thanks so much for your comment and making this recipe! Hmmm, it would depend if you are cooking from frozen or after thawing, but I would say no more than 20 minutes. I hope this helps! xx
I made this dish last night and enjoyed leftovers this evening. Many flavors. For those trying to reduce fat, the recipe called for 1/3 cup in olive mixture, 2 T in chicken and 2 T over sweet potatoes along with 4T sliced butter. I reduced recipe to 2T over chicken and 2T over potatoes and 1T butter (vs 4T). Added only 1T olive oil to olive mixture. Results were delicious with these adjustments.
Hey there,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
Straight up the best thing I’ve ever eaten! Holy! that was a party in my mouth! making This on the regular! really not hard to make and man oh man pure joy!
Lol thank you so much Lydia!! I love to hear that you enjoyed this dish and appreciate you making it! xT
Just made this dish and it was super tasty! Enjoyed the combination of all the flavors! Will def make for company! Recommend it!
Hey Sue,
Happy Wednesday! ❄️ I appreciate you making this recipe and sharing your feedback, so glad to hear it turned out well for you! xT
I cant wait to try, what pan size did uou use
Thanks Inna! I just used a standard half sheet pan. Please let me know if you have any other questions! xx
I made this for dinner tonight and it was a fave. I accidentally left out a number of ingredients (butter, feta, olives) and it was still amazing. I cut my sweet potatoes and chicken into small pieces-once cooked and mixed with the tahini, the whole thing kind of melted together into the glorious mixture. I would recommend making this-it will be a family fave here!
Hey Hilary,
Perfect!! Thanks a lot for making this dish and sharing your review, I love to hear that it was enjoyed! xT
This was so flavorful and delicious!! The herby olives were a great addition!
Hey Janelle,
Amazing!! I love to hear that this dish was a winner and appreciate you making it! xT
This was five stars for me. Absolutely amazing meal, total flavor bomb. I swapped squash for sweet potatoes, added some cauliflower and skipped the olives and pepperoncinis (but made the herb mix – dill/cilantro – as directed otherwise). Do not skip the lemon tahini or the dill topping or the feta warmed up! This was a winner and felt hearty but healthy.
Thanks so much Christine!! I appreciate you giving this recipe a try and sharing your review, so glad it was a hit! xx
Overly complex, poorly written instructions, definitely took longer than 20 minutes prep time. Do not recommend.
Hi Paula,
Thanks for giving this recipe a try and sharing your feedback, so sorry to hear it was not enjoyed! Please let me know if there is anything that I can help with! xx
Amazing recipe with wonderful flavors! Definitely takes longer to prepare than stated but so worth it!
Hey Erin,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
This was awesome… sooooo tasty. I was afraid the harissa would be too spicy but it wasn’t. Will definitely make this again. I used bone in thighs because that’s what I had and I didn’t have the dill, mint or cilantro …. So I improvised on the olive mixture it was excellent!
Hey Lori,
Happy Tuesday!! I am so glad to hear that this recipe was a winner, thanks a lot for making it! xx
Tieghan- this beyond exceeded my expectations! I could eat this 24/7. Thanks for yet another amazing recipe to share with my family—who loved it as well!
Hey Amy,
Wonderful!! I love to hear that this recipe turned out well for you and thanks so much for trying it out! xx
Is the juice from one lemon to be added in sheet pan or with olive/herb mixture. It doesn’t specify quantity of lemon juice in olive mixture so wasn’t sure.
Hey Susan,
Yes, you will add the juice from one lemon in the olive mixture. I hope this helps! xx
It’s unclear how much olive oil to add to olive herb and lemon mixture.
Hey Letty,
You’re going to add 1/3 cup of olive oil to the herb and lemon mixture. Please let me know if you have any other questions! xT
This recipe was PACKED with flavor, and my husband and I absolutely loved it! It took WAAAAAY longer than 20 minutes to prep, though! Not a weekday type meal, but definitely perfect for a lazy Sunday.
Hey Gail,
Happy Monday!!⛄️ Thanks so much for making this recipe and sharing your feedback, I love to hear that it turned out well for you! Sorry this took longer than expected! xT
If you made the naan I would love the recipe! Thanks
Here you go:
https://www.halfbakedharvest.com/herbed-garlic-butter-naan/
I made this over the weekend, and absolutely loved it! The feta and lemon were a nice touch with the spice factor. Brilliant flavor combinations!
Hey Sheryl,
Thanks so much for trying this recipe out, I love to hear that it was enjoyed! xT