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Sheet Pan Chicken and Potatoes

Sheet Pan Chicken with potatoes, creamy tahini sauce, and crispy chickpeas. This dish is easy, healthy, and a go-to for a busy weeknight.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 3 -4
Calories: 770 kcal
Course: Main Course
Cuisine: Greek

Ingredients

For the potatoes and chickpeas
  • 1.5 lbs baby potatoes (halved if they are on the larger side)
  • 1 cup canned chickpeas, drained and rinsed
  • 2 tbsp olive oil
  • 1 1/4 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp zaatar
  • juice of 1 lemon
  • 2 tsp yellow mustard
For the chicken
  • 600-700 g boneless, skinless chicken thighs
  • 2 tbsp plain greek yogurt
  • 1/4 cup Tahini
  • 1 tbsp Tahini
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/2 tsp zaatar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp cumin
  • 2 tbsp cold water
  • 5 garlic cloves, smashed
  • 10 pitted medjool dates, chopped
Garnishes
  • 1/4 cup chopped fresh dill
  • 1/4 cup chopped fresh parsley
  • olive oil

Instructions

    Cup of Yum
  1. Preheat the oven to 375F. Line a large baking sheet with parchment paper.
  2. In a medium bowl whisk together the sauce for the potatoes and chickpeas: olive oil, garlic powder, salt, pepper, zataar, lemon juice and mustard. Add the chickpeas and potatoes and toss with the sauce to coat. Add the potatoes, chickpeas and sauce to the parchment lined baking sheet. Bake for 15 minutes and then remove from the oven.
  3. While the potatoes and chickpeas are roasting, make the chicken marinade by whisking together the greek yogurt, 1/4 cup tahini, lemon juice, olive oil, zataar, salt, pepper and cumin. Then whisk in 1 tbsp more tahini and 2 tbsp cold water, whisking to combine and until it thickens slightly.
  4. To a medium bowl add the chicken thighs, smashed garlic cloves and half of the tahini sauce (set half of the tahini sauce aside). Toss to coat everything well.
  5. Remove the potatoes and chickpeas from the oven after 15 minutes and add the tahini chicken to the sheet pan, nestling in between the potatoes and chickpeas. Sprinkle the chopped dates over top of everything on the pan and bake for 20-25 more minutes or until the chicken thighs are cooked through.
  6. Drizzle the rest of the tahini sauce over the cooked chicken thighs. Mix together the chopped parsley and dill and a drizzle of olive oil and top the finished dish with that mixture.

Notes

  • Serve with our delicious Maroulosalata aka my Mama's Salad
  • If you love sheet pan recipes like this, try our Greek Lemon Garlic Sheet Pan Salmon with Potatoes or our Sheet Pan Gnocchi

Nutrition Information

Calories 770kcal (39%) Carbohydrates 91.8g (31%) Protein 40.5g (81%) Fat 31.7g (49%) Saturated Fat 5.2g (26%) Polyunsaturated Fat 7.7g Monounsaturated Fat 16.1g Cholesterol 131.7mg (44%) Sodium 1631.4mg (68%) Fiber 12.3g (49%) Sugar 44.1g (88%)

Nutrition Facts

Serving: 3-4

Amount Per Serving

Calories 770

% Daily Value*

Calories 770kcal 39%
Carbohydrates 91.8g 31%
Protein 40.5g 81%
Fat 31.7g 49%
Saturated Fat 5.2g 26%
Polyunsaturated Fat 7.7g 45%
Monounsaturated Fat 16.1g 81%
Cholesterol 131.7mg 44%
Sodium 1631.4mg 68%
Fiber 12.3g 49%
Sugar 44.1g 88%

* Percent Daily Values are based on a 2,000 calorie diet.