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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
This was great. Super easy recipe-separated the potatoes and chicken like the comments suggested. The flavor profile was awesome. Served as a bowl with coconut rice and pickled onions and bell peppers which brightened it up and added a little crunch.
The goddess dressing was really good, but in a pinch I think pesto could substitute
Hey Sarah,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Made it today and my husband and I absolutely loved every single bite! Combined it with the garlic Naan and it was just so good! I replaced the full fat yogurt with fat free one and it worked out just perfect! Thank you very much for all the great inspirations, greetings from Switzerland!
Hey Bea,
Happy Wednesday!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Yogurt? I do not see that in the recipe
She is referring to the yogurt in the naan recipe:)
Such good flavors and a simple meal! Just stuck to the chicken, sweet potatoes, and avocado goddess sauce. My husband enjoyed it as well, which is a great compliment. I didn’t have a blender and cut all ingredients for the goddess sauce small and used a hand-held mixer and I liked the texture. Will be making this again and again!
Hey Peggy,
Awesome!! Thanks for giving the recipe a try, I love to hear that it was a hit!! xxT
Delicious! We loved the goddess sauce and especially the garlic tahini. Wish I’d gone all the way and made garlic naan too. Next time!
Hey Alice,
Awesome!! Love hearing that this recipe was a winner, thanks a lot for giving it a go! Have the best weekend:) xTieghan
I did make this, and like others, the sweet potatoes did not get crispy, it took forever. But once done, OMG!! Delicious!
Hey Erin,
Thanks so much for giving the recipe a try, sorry about the sweet potatoes!! xTieghan
OBSESSED. Avocado dressing is incredible
Hey Shirly,
Happy Friday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! xxT
This was so easy and delicious! Bonus that the leftovers kept well and it was just as delicious the second time around!
Hey Kelly,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
We LOVED this dish! I followed the recommendation in some of the reviews and made the chicken and sweet potatoes on separate sheet pans to keep the sweet potatoes from getting soggy. Very tasty!
Hey Cheri,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
This recipe was off the charts!!!! Easy to make, super great flavor combination, warmed up well the next day, ONE PAN, and left me feeling full of good food!!!!! It is definitely going into my recipe rotation! Thank you!
Hey Della,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
This was delicious and easy!!! Shared the recipe with my family and will definitely make again!!!
Hey Tammy,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
Made these for some friends for dinner and everyone was obsessed. These make such a fun, healthy bowl. We topped ours with some pickled onions which i recommend! But otherwise we just followed your recipe 🙂 it’s a keeper!
Hey Beth,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT
How long would the avocado sauce keep without going brown?
Hey Lois,
It should be good for a few days! Let me know if you give the recipe a try, I hope you love it! xTieghan
I LOVED this recipe! But I do agree with the others that the sweet potatos were soggy instead of crisp due to all the sauce. I would love to see a recommendation on this as well.
Hey Maggie,
Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Try using two sheet pans or separating the fries and chicken with foil. Have the best day! xxT
Potatoes did not really get crispy because of the lemons….might want to put something in a note about that. I used one small lemon, quartered, and placed on top of the chicken, but it released so much liquid that the potatoes got soggy. Hopefully a little broil will help! If I had known this would happen I would have just left the lemons until after baking =(
Hey Karrin,
So sorry to hear this, I did not have this issue which is why the recipe is written the way it is:) xTieghan
I followed the recommendation and used two sheet pans. I used chicken breasts, but it was a little dry for my husband and I; will try with chicken thighs next time. I didn’t make the garlic tahini, but will the next time. I also followed recommendations for adding additional lemon juice and a little water to goddess sauce.
Thanks so much for giving the recipe a try Judy!