Chicken Sheet Pan Dinner/ Weeknight essential

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: bone-in chicken pieces

Chicken breast is leaner, while bone-in pieces can be more affordable.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen potato wedges

Sweet potatoes offer more nutrients, and frozen options save prep time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is often less expensive.

bell peppers

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Zucchini is lower in calories, and frozen mixes are convenient.

Preheat the oven to 475°F.

Season 6 chicken thighs generously with salt on both sides.

Transfer the seasoned chicken thighs to a lined sheet tray.

Cut 3 sweet potatoes into wedges using a sharp knife.

Place the sweet potato wedges into a large bowl.

Add a generous amount of olive oil to the sweet potatoes, along with salt, caraway seeds, and chili flakes.

Use your hands to coat the sweet potato wedges evenly with the oil and seasonings.

Arrange the sweet potato wedges around the chicken thighs on the sheet tray, ensuring some contact with the tray.

Cut a lime in half and place it cut side down on the sheet tray for flavor.

Place the sheet tray on the floor of the preheated oven for 16 minutes.

After 16 minutes, move the sheet tray to the top shelf of the oven and cook for an additional 16 minutes, for a total of 32 minutes, but it can go up to 45 minutes if needed.

While the chicken and sweet potatoes are cooking, prepare a tahini sauce by combining tahini, lime juice, olive oil, cilantro, and salt in a bowl.

After about 40 minutes, check the chicken and sweet potatoes for doneness and color.

Squeeze the roasted lime over the chicken and sweet potatoes before serving.

Serve directly from the sheet tray, garnishing with additional herbs if desired.

Cooking Techniques

Equipment Needed

Spice Level: