Next Post
Crispy Parmesan and Pesto Egg in a Bagel.
This post may contain affiliate links, please see our privacy policy for details.
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.
When I added the chicken to the baking sheet, the juices were so heavy from coming all the sweet potatoes were soaked in chicken juices, which obviously causes the potatoes to not be crunchy…how do you prevent this from happening? Thanks!
Hi Suz,
So sorry to hear this! You could use 2 different sheet pans or use foil to keep the fries and chicken separate. I hope this helps for next time! xTieghan
This recipe look so good! Though what do you do with the lemon wedges you bake in the oven? I didn’t see mention of them after you take everything out of the oven.
Hey Laura,
You can squeeze them over the chicken or nothing at all, they will infuse the chicken while baking:) I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
I would definitely make this again! It is quite a bit of prep, but not too difficult. I made extra chicken which I’m going to have as a Vietnamese vermicilli noodle salad.
The sauce is even better with more zest.
My chicken didn’t turn out as charred in the oven.
Hey Teresa,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
Loved it!! Quick, easy, flavorful! Used one russet for the non sweet potato fan here and it was so pretty having 1/2 and 1/2! Used two pans and separated the chicken/potatoes as we were a little heavy on the potatoes. The timing was still exactly as you listed. And the Avocado Goddess Sauce was the bomb! Great one! Thanks!
Hey Dina,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
I made this dish tonight along with your recipe for Naan, and it was loved by all. Because I had extra Greek yogurt from the Naan, I put about a 1/2 cup in the goddess dressing along with some dill. Great recipe!
Hey Wade,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Made this Sheet pan Lemon Chicken w/Sw. Pot. And Avocado Goddess Sauce! It’s a keeper for sure! Served it up with some fresh homemade naan bread.
Hey Lisa,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Absolutely amazing! Definitely making this again!!
Hey Amber,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
Loved everything about this recipe. The goddess sauce was awesome. Just a really nice meal. Thank you.
Hey Lisa,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
I made this last night and it was so good! Definitely a keeper. I agree with putting the chicken and sweet potatoes on separate sheet pans. I also had some Brussels sprouts in the fridge, so I halved those and roasted them too, to get a green veggie in there. Broccoli would also be good. The goddess sauce was great, but it needed more lemon juice and a little water to thin it out. The chicken spice mix is spot-on. Thank you for this awesome recipe!
Hey Amy,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
I tried this tonight and it was fabulous! Next time I will try chunks of sweet potatoes instead of matchsticks, because for some reason my matchsticks took longer to get crispy. I may have added too much olive oil to them. I had to pull the chicken off the pan, then return the sweet potatoes to the oven to get them to crisp. I may also do separate pans next time, just in case my chicken cooks faster than the sweet potatoes. Regardless, I will definitely add this to our rotation. This would be great with some naan bread to dab up all the residual sauces at the end!
Hey Lindsey,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
I’m soo excited to try this recipe! What kind of herbs did you use for serving?
Hey Emilse,
I like to use basil, cilantro, dill, parsley, just to name a few, whatever you like will work!! xTieghan
Not sure what to do with lemon? Squeeze after baking? It was a little unclear.
Hey Ashley,
You can squeeze after baking, otherwise it really just infuses the chicken. Thanks for giving the recipe a try! xTieghan
Everything came out really soggy from the juices from the chicken, and there’s no way it could get as browned as yours without broiling at the end ☹️ It was tasty but really soggy.
Hi Rachael,
So sorry to hear this, thanks for trying the recipe! xTieghan
Separate chicken and potatoes in different pans. You can also take out chicken and spoon out the juices to add later if reheating so it doesn’t dry out.
My dinner game has been on point ever since I started following you on Instagram. Thank you for this recipe which blew my husband’s mind, as well as my own. Loved this one a lot.
Hey Sarita,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Hi Teighan!
I love a good sheet pan meal, but my chicken was too juicy and completely flooded my sweet potatoes 🙁 Do you prep your chicken in some way so that it is drier than out of the package? It tastes good but I wanted beautiful crispy sweet potato fries like yours.
Hi Stephanie,
I do pat my chicken dry if needed, but you can always use 2 sheet pans or separate your chicken and fries with some foil. I hope this helps for next time! xTieghan
I made this dish the other night and it was a big hit. That avocado green goddess is amazing. The only thing I would do differently is to cook the chicken separately from the sweet potatoes. The juices from the chicken flowed over to the sweet potatoes and made a soggy mess out of them.
Thanks for the tip, Mary!
Hey Mary,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Yes! I came to comment this same thing, i had the same issue – soggy potatoes.
Paired this with my cucumber, tomato, feta Greek salad and it’s BOMB. Will make plenty times again! A super feel-good, flavorful meal!
Hey Liv,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT