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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. It’s colorful and delicious…and that avocado goddess sauce – well it really steals the show!
Happy Monday! Such a cheesy way to start the post, but it is a happy Monday, so whatever, I’m rolling with it. This is the perfect Monday recipe. It might seem complicated and long, but it’s actually relatively simple to throw together. It’s 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 that’s exactly what I did. I drew inspiration from chicken shawarma, a Middle Eastern chicken. It’s 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 – it’s the goddess sauce that really steals the show. It’s seriously one of the best.
Details
Judging from the ingredients, this recipe kind of looks like a lot. But it’s 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. It’s not too spicy by any means. But if you’re 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. I’ve used it on salmon, 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, jalapeños, fresh herbs, and lemon juice into a blender and purée 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, it’s not needed with the goddess sauce. So do what you think you’ll 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. It’s 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, don’t 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
Servings: 6
Calories Per Serving: 634 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 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 jalapeños, halved, and seeded, if desired
- 1/4 cup lemon juice
- 1 teaspoon cumin
Instructions
- 1. Preheat the oven to 425° F. 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
Garlic Tahini: in a bowl, combine 1/2 cup tahini, 1-2 cloves of grated garlic, 1/4 teaspoon paprika, and 2-4 tablespoons of lemon juice. Add 1/4-1/2 cup water to thin. Season with sea salt.Â
The juice from the chicken made the potatoes soggy
Hi Sarah,
Thanks for trying this recipe and your feedback, sorry to hear you had soggy potatoes. Next time, you could do them on a separate sheet pan. I hope this helps! xT
Made it for my family of 4 (two young kiddos). We had mostly good reviews! I loved it, everyone else thought it was good for a different type of flavor option. The only thing I changed was to half the jalapeño because of the kids. We did not get a lot of lemon in the overall flavor though. Additionally, as many others reviewed, the sweet potatoes were definitely soft, even after putting them on a different sheet pan. The lemon from the chicken steamed them. It didn’t effect the flavor just the texture. Maybe next time I would marinate the chicken and omit the lemon from the sheet pan entirely. Solely because we like a slightly crisp tater. I would make again and I think my family would be agreeable.
Hey Danielle,
Thank you so much for giving this recipe a try and sharing your detailed notes:) So glad it was enjoyed by your family! xT
Delicious! But what do I do with the lemons I put in the oven?
Hi Amy,
Happy Monday!! Thanks a lot for trying this recipe out and your feedback! Love to hear it turned out well! The lemons really infuse the chicken and potatoes on the baking sheet, you can also use them for drizzling when serving! xT
I come back to this recipe all the time just for the easy roasted chicken! It’s such a great flavorful chicken recipe to throw in gyros/wraps or put on top of salads at home. I skip making the green goddess sauce, because of time (mom life), but we love to buy tzatziki sauce to go with it.
Hey Kelly,
Wonderful! So glad to hear this recipe turned out for you, thanks for giving it a try! Happy Friday! xT
I made the chicken tonight (no Goddess dressing) and it was very good. I didn’t add the lemon wedges, as I find it gets very bitter. Could I just add some lemon zest or a bit of lemon juice to the chicken mixture to get the lemon flavour? Next time , I’ll plan ahead and make the dressing! Tks.
Hi there! Yes you could use lemon juice or zest if you don’t want to use the wedges!
This was AMAZING – such a flavour sensation!!! My whole family (including two sometimes particular teenage girls) absolutely loved it… and we have even said it might be our new favourite meal – definitely in top 5! The avocado goddess sauce is incredible and definitely look forward to using this in other dishes too ( thinking with quinoa, roasted veggies and falafel/veggie pakora?) We made it with mint, as we didn’t have basil avail) but it flavour was so delicious! Now today we are all fighting over the leftover chicken!! Thank you for this recipe!
Hi Sarah! Thank you for trying out the recipe! I’m so so glad you enjoyed it! 🙂 xT
Just pulled mine out of the oven. What’s the secret to your chicken looking that good? Mine is swimming in liquid. Smells amazing, but obviously I need tips lol.
I agree Rosa, every time I do a sheet pan chicken mine is always in a lot of liquid too. What’s the trick?
Hi there! I would maybe broil the chicken for a few mins! xT
Oh my!! I saw this and was determined to make it! It was so good!! The flavors were all so amazing together. I will be making this lots more times in the future!!
Hi there! So glad you enjoyed this sheet pan dinner! 🙂 xT
If I make the goddess sauce before hand to food prep for the week how long will it be ok in the fridge?
Hi there! I would make it the day of because of the avocado! xT
Made it tonight, turned out perfect! Loved the goddess sauce!!
Hey Erin,
Awesome! Love to hear this recipe turned out well for you, thanks for making it:) xT
This was a hit. I read the comments and cooked the sweet potatoes and chicken separately. The sweet potatoes are a great foil to the spicy avocado sauce and chicken. I find it too easy to overcook chicken breasts so used chicken thighs. I went heavy on the garlic with the chicken and added a clove to the avocado sauce. I also added salt and pepper to avocado sauce. I added chopped broccoli to the chicken pan for the last 15 min of cooking. Served chicken and broccoli over hummus and avocado sauce with sweet potatoes on the side, delish.
Hey there! So glad you enjoyed this recipe! Thank you so much for giving it a try! xT
Happy New Year! Super excited to see this recipe on your list of healthy recipes for 2024. Kicking the year off with lots of fresh veggies, herbs, and of course, avocado. I would love to make the recipe for seasoned salt that you use, could you please share the ingredients? Very excited to try some new HBH recipes in 2024!!
Love this recipe, but after making it the first time, I realized it was missing a little something, plus I like a bit more tangy flavor. Second time around I baked the potatoes and chicken separately. I added half a tablespoon extra of paprika and added lemon zest to the chicken marinade to bring out more of the lemon flavor.
I also added garlic to the avocado goddess sauce, and it definitely enhanced the flavor.
This is definitely one of my new go-to weeknight dishes.
Thank you Maddie! xT
This dish tasted great, and I will make it again; however, I did have some issues though.
For starters, the potatoes NEVER got crispy. I even cooked half of them on a separate sheet pan (my pan wasn’t big enough to hold all the potatoes and the chicken). The half that was on the sheet pan with the chicken became super soggy in the juices from the chicken and the lemons. Because of this, I’m glad I did cook the other half by themselves, but they still never got crispy.
Also, I only got 3 servings total. Nowhere close to 6 servings if you are serving adults.
Again, the flavor was great, and I will definitely add this to our rotation. Just need to lower my expectations for the potatoes and number of servings.
Hi Delilah,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues. Next time, I would cook the potatoes on a different sheet pan than the chicken. Please let me know if there is anything else I can help with! xT
I’m a beginner cook and I usually make a meat, starch, and veggie individually. This is one of the first recipes that I feel like is an integrated meal, and it’s still easy enough for me to make! Highly recommend, it is so delicious.
Hey Lisa,
Amazing!! So glad to hear that this dish was enjoyed and thanks a bunch for making it! xx
This was perfect for lunch and leftovers for lunch tomorrow. The avocado sauce was amazing. Will also try again next time with overnight marinated tofu. I bet it will be as great !
Hey Virginie,
Amazing!! So glad to hear that this dish was enjoyed and thanks a bunch for making it! xx