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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.
Watch the How-To Reel
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.
This post was originally published on January 24, 2022
Does the goddess sauce do well in leftovers? I wanted to make your salmon bowl recipe with the same sauce and was curious if I could use leftovers with a few days in between?
I’m curious about this too. How long does the goddess sauce last?
Hey Sarah,
I would say about 1 week in the fridge. I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
Hey Abby,
Totally! That will work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
Made this last night, and it was delicious as expected! Your recipes truly never cease to disappoint!
Hey Elizabeth,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
This was PHENOMENAL. So so good, and so easy! After reading the comments, we cooked the chicken in the oven as directed but did the sweet potatoes separately in our air fryer, which worked out great and conveniently cut down on overall cooking time. We didn’t add tahini or hummus and it was still awesome with just the goddess sauce. Definitely adding to the rotation!
Hey Meghan,
Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! xxT
So good! Followed all of your recipe and we ate every bite! Thank you for yet another healthy flavorful meal.
Hey Resa,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
So grateful for the comments about wet potatoes. After the first 15 minutes of roasting, I folded the foil on my pan (doesn’t everyone line their pan with foil for clean up?) just a bit in the middle- I created a little ridge line to stop the juices from flowing into the potatoes when I added the chicken, and the potatoes were fantastic! I think the timing might have been a bit long for chicken breast cubes (thighs have the fat to take it), but nice flavors! Enjoyed the garlic tahini add on, but added some Greek yogurt for a little kick.
Hey Liz,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
One of the most flavorful meals and ALL of my kids ate every bite! One even went back for seconds! After reading the comments about the chicken juices making the potatoes soggy, I made a foil tray for the chicken and placed it on the sheet pan with the potatoes. As the chicken cooked, the foil “tray” kept the juices to just the chicken.
One question….the green goddess dressing was super thick in my vitamix so I had to add some water to thin it out. What texture is yours when you make it? Would it be better to make it in a processor than a blender? Thanks!
We had this problem with the green goddess sauce being super thick in the blender too. Added a tiny bit more lemon juice and my husband just ended up using the plunger tool thing to move it around. If we’d had greek yogurt I might have tried adding that. Ours ended up being about the texture of hummus.
Hey Lisa,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Yes, I think a food processor works better for the sauce. xTieghan
Great weeknight meal! Super healthy and flavorful! The sauce really does make it! Also very easy! I used separate pans for the fries and they were still a little soggy but it didn’t bother me. I ate it bowl style. My husband said this would be great without the sweet potatoes and using rice too!
Hey Samantha,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Wow, so many flavors and spices all at once! This was a mouth-popping explosion of flavor! Almost could not distinguish what I was eating, though. I also had the problem of the fries getting soggy because of the chicken juices. Next time I am going to use separate pans. I used chicken thighs and they took longer than the fries so separate pans is good.
The recipe does not say what to do with the baked lemon but I squeezed half on top of the chicken and sliced some extra for the table. I guess I could have used the extra for the tahini sauce and the goddess sauce (?)
Anyway it was a nice wake up weeknight meal! Thank you, Tieghan!
Hey Anne,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! The lemon just infuses the chicken while baking but squeezing it over works great too! xTieghan
The chicken and the goddess sauce were amazing, but my fries were totally soggy from the juices/moisture from the chicken (I’m guessing that’s where all the liquid came from?). Did anyone else have this problem? Any suggestions on what to do when I try to recreate this recipe again? Thank you!
Hey Francesca,
So sorry to hear this! Next time I would bake your fries separately to avoid that. I hope this helps! xTieghan
Great flavor! Generous portions! Really inspiring.
Hey Jacquie,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Riffing off your Mediterranean inspiration, I pulled homemade pita out of the freezer. I used separate pans for potatoes and chicken, putting the pita on top of the potatoes to warm for a minute. As long as I was making techina, I made hummus in the food processor, Green Goddess next. The Greengoddess with little Persian cucumbers sliced around it made a special addition to our weeknight dinner-it really felt like a weekend and stretched the chicken out for at least two nights. Inspiring recipe! Good flavors!
Hey Jacquie,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
This was sooo good!! Delicious sauces and flavour combination, and easy to prepare.
Hey Courtney,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
My only problem with the recipe was cooking both the sweet potatoes and chicken on the same pan. My sweet potato fries were crisping up nicely, then when I added the chicken I pushed the fries to one end leaving space but when I took the pan out 20 minutes later the chicken juices had run over to the fries making them mushy. However they still tasted very good just not crisp as I had hoped.
The tzatziki sauce went very well with the avocado dressing too.
Hey Kathy,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! Sorry to hear about the fries, if it helps next time you can bake the chicken on a separate pan. xTieghan
Really delicious and full of flavour! Easy to make, too! I did make the sweet potato fries on a separate sheet pan. Turned out great, everyone loved it!
Hi Allison,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
I made this tonight. It was super easy to make and we really loved all the flavors. The chicken had a crisp to it and the green goddess sauce is AMAZING! Thank you.
Hey Carolyn,
Awesome! I love to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan