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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.
That was A-MA-ZING!! I was afraid my son wouldn’t like it because he’s not a big fan of curry or sweet potatoes, but he loved it! Only 4 out of 6 of us were home. Good thing because it wouldn’t have been quite enough since everyone loved it. My son wants it again tomorrow.😊 I did sub cauliflower for the garbanzo beans because my family doesn’t love garbanzos. Still delicious!
Thank you for giving this recipe a try! Hope you have a great rest of your week! 🙂 xT
Hello,
I love all your recipes and am so grateful to you every single day! My question is that it seems you leave the skin on the sweet potatoes. I have never done this. After baking is eating the skin OK, much like regular potato? Or do people scoop out the potato? Perhaps I should first remove the skin. Thanks again to you and your entire crew!
Hi there! The skin doesn’t bother me at all, but if you would prefer without it you can totally remove the peel! xT
My new favorite! YUM.
Thank you so much for trying out the recipe and leaving a comment! Have a wonderful week! xT
Do you cut the chicken breast or leave them whole.
Hi Michele,
It depends on the size of your chicken breasts, but I left mine whole:) Please let me know if you have any other questions! xx
Made this multiple times now and we always love it! Delicious supper
Hey Lynne,
Thanks for your comment and making this recipe so often! I am so glad it always turns out well for you! Have a great day:)
Sheet pan dinners are my favorites and this one didn’t disappoint. Great mix of flavors, and with little prep or clean-up.
Hi Djienne,
Fantastic!! I love to hear that this recipe was a winner, thanks for trying it out! Have a great week:)
Made this tonight. Wow! It was delicious. Thank you for sharing all your recipes
Hey Shawna,
Wonderful!!😃 I appreciate you making this dish and sharing your comment, so glad it was a winner! xx
This dish is one of the best things I have ever eaten! So delicious and can’t wait to cook it again.
Hey Shannon,
Happy Friday!!🌼🐰 I really appreciate you making this dish and sharing your review, so glad to hear it turned out well for you! xx
One of my favorite recipes! SO DELICIOUS AND FLAVORFUL! My goodness. Make it and take the time to do everything and you will not regret it. It has become a staple in my house.
Hey Alexandra,
Happy Wednesday! ⛅️🌈 I’m so glad to hear that this recipe worked well for you and I appreciate you giving it a try! xx
Oh. My. God. This recipe is insanely delicious and so easy!!! Have already made it multiple times and shared it with everyone I know. Hah I’m obsessed. ❤️
Hey Alicia,
Happy Wednesday!! Thanks a bunch for trying this recipe and sharing your feedback, love to hear that it was a winner!🌞 xx
I first discovered half baked harvest when I bought a cook book. I had no idea the website existed. This is my favorite recipe I have tried from Tieghan yet (and that’s saying a lot because they have all been winners) super simple meal, but it would be great to impress guests or family. I added less sweet potato and less of the olive mixture, but I think that’s due to my pan being smaller. I didn’t want to overcrowd it and it turned out perfectly!
Hi Molly,
Wonderful!! Thanks so much for making this recipe and sharing your feedback, so glad to hear that it was a hit! xx
We really enjoyed this. Lots of leftovers for a couple more suppers. Will definitely make this again although there are so many of your recipes I want to try. My daughter got me hooked on your recipes. Thank you
Hey Mary,
I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish! Have a great weekend! xT
Wow Tieghan! I don’t typically cook with these flavors and as I was making the dish I was anticipating how they were all going to come together and oh my goodness what an explosion of flavors – this is by far one of my absolute favorites of yours and I have many! Our taste buds are still very happy long after clean up and leftovers put away for another meal this week!
My grocery store didn’t have Harissa and I didn’t have time to try another store so I used my Thai Red Curry paste and crossed my fingers. There is not one thing I like about olives so I substituted roasted red peppers and did everything else you listed and can I tell you how delicious it was?? The red pepper added a nice color to the herbs and a nice sweetness to the salty feta. My husband is disappointed I didn’t give the olives a try so next time I’ll do both! Everything about this dish was outstanding!!!
Hey Donna,
Happy Wednesday! I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner! Thanks so much for your kind message and sharing what worked well for you! xx
I would seriously give this an 11 out of 10 —this is going to be one of our most loved of your dishes and I’ve made a ton of them. The chicken was superb —Harissa AND Curry, who knew? But the tender sweet potatoes soaking up the butter, oil and later the briny lemony olive goodness—and making the Lemon Tahini was icing on the cake. No leftovers this time!
Hi Lucy,
Happy Friday!!☘️ Thanks a bunch for testing this recipe out and sharing your review, I’m so glad to hear it was delish! xx
I made this last night and it was delicious! My grocery store didn’t have lemon tahini, so I tried plain sesame tahini…. which I wasn’t a huge fan of. The instructions on the lemon were a little confusing. Besides that, recipe was amazing, husband and baby ate it up!
Hey Natalie,
Awesome!! Thanks so much for giving this dish a try and your comment, I love to hear it was a hit! 😊