There are certain kinds of dinners that I crave this time of year. Something warm and nourishing, healthy but not ascetic, and most importantly, something that doesn’t require an hour on the stove. especially when you’re busy During the work and school week, I love ending the day by prepping the ingredients to slide into the oven. Then forget about them while you curl up on the couch and relax on the couch. good booOr sit down, have a glass of wine, and talk to Adam. Introducing Sheet Pan Chicken Dinner.
There’s a lot of hype about sheet pan meals, but not all of it is satisfying. In some cases, you may end up with bland vegetables or chicken that’s cooked but a little dry (honestly, this isn’t the time to eat white meat). One of my most popular recipes is Lemon Sheet Pan Chicken with Artichokes. I also wanted to create a drool-worthy version that spotlights winter ingredients.
Why sheet pan chicken is a weeknight staple
Here, yogurt-marinated chicken thighs are golden brown and crispy at the edges, Japanese sweet potatoes are caramelized until they resemble candy, and a nutty, garlicky tahini sauce is drizzled all over, making the whole thing feel like something you’d order at a restaurant. Except that I accomplished it on Tuesday with very little effort and very little cleaning.
Japanese sweet potatoes are the star here
So let’s talk about sweet potatoes. Because honestly, sweet potatoes are in my top three favorite foods. Japanese sweet potatoes (the ones with purple skin and pale yellow flesh) are different from the typical orange sweet potatoes. It’s dense and starchy, giving it an incredible sweet flavor when roasted. If the edges start to caramelize and get a little crunchy? You have to stop eating them straight from the pot.
Restaurant-worthy tahini drizzle
The tahini drizzle transforms this from “good weeknight dinner” to “I’d pay $28 for this at this place.” Gjusta”It’s just tahini, lemon, a little honey, garlic, and enough warm water to pour, but it brings this creamy, nutty richness that ties everything together. I purposely make a lot of it because I want to drizzle it over roasted veggies, crunchy little gem lettuces, grain bowls, and basically everything else I have left this week.
Sheet Pan Chicken Dinner Perfect for Entertaining (or Meal Prepping)
There’s another thing I like about it. This recipe is incredibly easy to make and perfect for entertaining. Just slice the sweet potatoes and marinate the chicken in the morning, store everything in the fridge, and pop it in the oven when you’re ready. Dinner is virtually made automatically while you’re literally doing other things. That’s the kind of energy I’m bringing into this year.
Serve directly from the sheet pan (as you normally would) or transfer everything to a plate. family style serving platter If you’re feeling high. Scatter fresh herbs on top. I used coriander, parsley, and dill because I had them on hand. Also add toasted sesame seeds and a pinch of flaky salt. Don’t forget to squeeze the roasted lemon all over. It brightens up the whole dish.
Dinner perfect for real life
This is one of those unusual meals that is perfect for a quick family meal on a busy weeknight or a casual dinner over friends. Cozy enough for January, but very tasty any time of the year.
Please give it a try. Tag me on Instagram to read this Sheet Pan Chicken and Sweet Potato recipe.
explanation
A weeknight-friendly dinner that delivers big flavor with minimal effort. Yogurt-marinated chicken thighs are grilled with caramelized Japanese sweet potatoes until golden brown, then finished with a creamy, lemony tahini for a restaurant-worthy dish.
For chicken & marinades
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3/4 cup whole milk Greek yogurt
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3 tablespoons olive oil
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1 teaspoon powdered cumin
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1 teaspoon paprika
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3 cloves garlic (grated or finely chopped)
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2 tablespoons fresh lemon juice
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2 tablespoons water
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1 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
- 8 Boneless, skinless chicken thighs
For sheet pans:
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1.5 pounds Japanese sweet potatoes (3 medium), cut into 1-inch thick slices
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1-2 tablespoons extra virgin olive oil
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2 teaspoons cumin powder
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Kosher salt and freshly ground black pepper (to taste)
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1 lemon, sliced
For the tahini drizzle:
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1 cup tahini
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2 tablespoons fresh lemon juice
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1-2 teaspoons honey (according to your preference)
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2-3 tablespoons lukewarm water
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1 clove of grated garlic
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A pinch of kosher salt
If provided:
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2 tablespoons roasted sesame seeds
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fresh cilantro, basil, and/or dill
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flaky sea salt
- Make the marinade. In a medium bowl, whisk together yogurt, olive oil, cumin, paprika, garlic, lemon juice, water, salt, and pepper until smooth. Place the chicken thighs in a gallon-sized ziplock bag and pour in the marinade. Seal and massage to coat evenly. Marinate for at least 2 hours and up to overnight.
- preheat the oven to 425°F. Line two large rimmed sheet pans with parchment paper.
- prepare potatoes. Place the sweet potatoes in a large bowl and add the olive oil, cumin, salt, and pepper. Spread in a single layer on one sheet pan.
- Prepare the chicken. :Remove chicken from marinade and pat dry with paper towels. Arrange on second sheet pan. Season lightly with salt and pepper and tuck lemon slices around the chicken.
- roast. Place both pans in the oven and roast until the chicken is golden brown and cooked through (internal temperature 165°F) and the sweet potatoes are caramelized and tender, 35 to 40 minutes.
- Drizzle over the tahini. While everything is roasting, whisk together the tahini, lemon juice, honey, garlic, and salt. Add warm water, 1 tablespoon at a time, until thick but pourable.
- serve. Transfer chicken and sweet potatoes to a plate (or serve directly from the pot). Drizzle with tahini sauce, sprinkle with sesame seeds and herbs, finish with flaky salt and squeeze a slice of roasted lemon over the top.
- Preparation time: 15
- Cooking time: 35
Source: Camille Styles – camillestyles.com
