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Easy, yet so delicious, Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce. Middle eastern inspired seasoned chicken roasted together with sweet potatoes and served bowl style with creamy avocado goddess sauce. This easy sheet pan dinner comes together in just about an hour. Itโs colorful and deliciousโฆand that avocado goddess sauce โ well it really steals the show!
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Happy Monday! Such a cheesy way to start the post, but it is a happy Monday, so whatever, Iโm rolling with it. This is the perfect Monday recipe. It might seem complicated and long, but itโs actually relatively simple to throw together. Itโs so delish, made with real food ingredients, and lots of color, which we really love.
As usual, the inspiration for this dish was really drawn from my oldest brother, Creighton. He loves any kind of Middle Eastern dish, especially if you can make it a little spicy. Serve it with fresh naan and the whole family will be on board, especially my mom.
So thatโs exactly what I did. I drew inspiration from chicken shawarma, a Middle Eastern chicken. Itโs usually seasoned with paprika, garlic, and lemon, plus a few other spices. Shawarma seasoning is a little different, so I just made up my own combination, and geez, it turned out so delicious.
But what I really have to say about this dish โ itโs the goddess sauce that really steals the show. Itโs seriously one of the best.
Details
Judging from the ingredients, this recipe kind of looks like a lot. But itโs really not bad, a lot of the ingredients are just dry spices. I start with the chicken to give the seasonings time to really marinate. The spice mix is key, garlic, smoked paprika, cumin, chili powder, chili flakes, and sea salt. Itโs not too spicy by any means. But if youโre sensitive to heat, simply reduce the chili flakes, or even omit them.
Let the chicken just hang out while you prep and pre-cook the sweet potatoes. I cut the potatoes into thicker matchsticks, kind of like fries. Then toss with seasoned salt (I do a homemade blend) and pepper.
Bake the potatoes for a few minutes to get them cooking. Then slide them to one side of the pan and add the chicken plus lemon wedges to the other side. Then just throw everything back into the oven to finish cooking.
The goddess sauce
To me, this is the most special part of the recipe. We LOVE this sauce. Iโve used it on salmon, ย lamb meatballs, as a spread on sandwiches, and even as a dip with some naan on the side. It really is delicious.
I simply blend avocados, jalapeรฑos, fresh herbs, and lemon juice into a blender and purรฉe until smooth, then season with sea salt.
Finish the bowls up
To complete each bowl, I loaded them with goddess sauce and hummus. Then I put the chicken and potatoes on top with some cucumber, fresh herbs, basil, and dill.
And then, since we just love our sauces over here, I also added some garlic tahini, which is also delicious. Never enough sauce as we always say around here. But honestly, itโs not needed with the goddess sauce. So do what you think youโll love most! For anyone wanting the tahini, I included it in the notes.
My family really enjoyed this sheet pan chicken, the brothers, my mom, and dad all approved. Itโs not always easy to please them all, so that should say something about the deliciousness of this recipe!
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
Lastly, if you make this Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce, 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, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce
Ingredientsย
- 2 pounds boneless chicken breasts or thighs, cubed
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon smoked paprika
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon chili flakes
- sea salt and black pepper
- 1 lemon, quartered
- 2 sweet potatoes, cut into 1/4 inch matchsticks
- 1 teaspoon seasoned salt , (or paprika)
- hummus, herbs, and cucumbers, for serving
- garlic tahini, for serving , (recipe in notes)
Avocado Goddess Sauce
- 2 avocados, halved
- 1 cup fresh cilantro
- 1/2 cup fresh basil
- 1-2 jalapeรฑos, halved, and seeded, if desired
- 1/4 cup lemon juice
- 1 teaspoon cumin
Instructionsย
- 1. Preheat the oven to 425ยฐ F.ย 2. In a bowl, toss together the chicken with 2 tablespoons olive oil, the garlic, paprika, cumin, chili powder, chili flakes, and a pinch of salt. 3. On a large baking sheet, toss together the sweet potatoes with 2 tablespoons olive oil, seasoned salt, and a pinch of pepper. Bake 15 minutes. Push the potatoes to one side of the pan, arrange the chicken on the other side. Add the lemons. Bake another 15-25 minutes until the chicken is cooked and the potatoes are crispy. 4. Meanwhile, make the goddess sauce. Combine all ingredients in a blender and blend until smooth and creamy. Season with salt. 5. To serve, spread the goddess sauce into bowls. If using, spread in some hummus/tahini. Top with chicken, potatoes, cucumbers, and herbs. Serve with naan. Enjoy!
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Tiegen, this is such an outstanding recipe. My family loved the medley of flavors found in this dish. I greatly appreciate your talent when it comes to the way you are able to use some outside-the-box
combinations of ingredients and turn them into a tasty and pleasing work of art. So delicious!
Hey Kelly,
Thanks so much! Love to hear this recipe turned out well for you. I appreciate you making it!
Very good flavors. Thanks for the recipe! A few things…
1. As many have suggested, I would prepare the sweet potatoes separately. After the initial 15 minutes, they were basically done. I can’t imagine cooking them for another 15-25 minutes. I actually pulled them and dropped them in the air fryer for about 5 minutes before serving to crisp them up a little.
2. My main problem was getting the Goddess sauce, well, saucy. With a 1/4 cup of lemon juice being the only liquid, it just kind of clumped and bogged down in my Vitamix. I had to add about 1/4 cup or so of olive oil, and it was fantastic.
3. Lastly, I decided to crumble some feta on top. Seemed to go pretty well with it.
Hey there,
Wonderful!! I appreciate you trying this recipe and your comment, love to hear it was a hit! Thanks for sharing your notes and what worked well for you! xx
I would love to know what greens you used on the bottom of this dish on top of the sauces?
Hi Baylee,
I used fresh basil and dill. Please let me know if you have any other questions! xT
Love the flavor of this recipe! However, every time I make it, the potatoes come out mushy. The juices from the chicken travel all around the pan and they just get steamed instead of crispy.
Any ideas?
Hey Melvin,
So glad to hear you have been enjoying this recipe!! For the potatoes, I would just do them on another pan:) I hope this helps! xT
Same comment for me — and it would be helpful to mention separate pans in the recipe.
Do you have another veggie recommendation to sub for the sweet potatoes that will go well with the chicken and sauce?
Hey Lex,
You could use regular potatoes! Cauliflower would also be delicious! Let me know if you give this recipe a try, I hope you love it! xT
Just wondering if the green goddess sauce can be made in advance?
Hi Hannah,
Totally, it’s good for 1 week in the fridge:) Please let me know if you have any other questions! xT
Very easy and packed with flavor!
The only issue is when the chicken is added to sheet pan the oil saturated the bottom of the sweet potato fries and they were soft instead of crispy! They still tasted great but were no longer crisp but soft!
Hi Helen,
Thanks so much of trying this recipe and your feedback! So glad to hear it was enjoyed! Next time, try a separate pan for the sweet potatoes, that should help! xx
I loved it, especially the Avocado sauce! My spouse wasn’t as impressed, so for those of you that have picky men eaters it’s a little much prep if they aren’t going to appreciate it ( make it as an appetizer for a family gathering where more people are present to Enjoy!)
Thanks for sharing your feedback Sandra!! Glad you enjoyed the dish:) Have a great day! xT
What do you do with the lemons?
Hi Angie,
I just allow them to roast with the sweet potatoes and chicken to infuse some flavors:) But, you could totally squeeze them over the dish for serving too! I hope you love this recipe! xT
I followed this recipe pretty much to a T and it was delicious! The sweet potatoes weren’t super crispy, but I didn’t mind it at all. All the flavors were spot on
Hey Lena,
Thanks a bunch for making this recipe and your comment! So glad to hear it turned out well for you! xT
Is this recipe in any of your cookbooks? If so which book as I want to purchase it ๐
Hi Nicole,
Sorry, this recipe is only on the blog:) Please let me know if you have any other questions! xT
Absolutely LOVED this!! Yes, the potatoes ended up very soft, but that didnโt bother me much. Loved the green sauce, and can see myself making it for countless other meals/snacks. I really enjoyed how vibrant the green sauce turned out and how fresh and herby it tasted. Will definitely make again!
Hi Justine,
Perfect!! So glad to hear this recipe turned out well for you, thanks so much for giving it a try! xT