This One-Pan Middle Eastern Spiced Chicken & Potatoes is loaded with the warm, bold spices I grew up loving, and the whole thing comes together in one bowl and on one sheet pan. Chicken thighs, mini yellow potatoes, and red onion get tossed with olive oil, tomato paste, lemon, and a blend of smoked paprika, cumin, coriander, turmeric, and a pinch of cinnamon, then roasted until the chicken is juicy and the potatoes are golden with crispy edges. Top it all off with a creamy lemon tahini sauce and you’ve got an easy, protein-forward dinner that tastes phenomenal.
Friends, if you know me, you know the spices I grew up with sneak into almost everything I cook. This sheet pan dinner leans all the way into them. If you’ve been around here a while, you’ve probably seen some of the Armenian recipes I grew up with, and while this one isn’t a traditional dish, it has that same warm, cozy, spiced flavor that makes your whole kitchen smell incredible while it roasts.
My favorite thing about this recipe is how little work it takes. The chicken, potatoes, and onion go into ONE bowl with the olive oil, tomato paste, lemon juice, and spices, get a good toss, and then head onto ONE sheet pan. That’s it. The oven handles the rest, and 30 minutes later you’ve got tender chicken, potatoes with golden, crispy edges, and red onion that turns soft and a little sweet. The one thing I’ll ask of you is to give everything room on the pan. Crowd it and everything steams instead of roasts, and I’m not here for soggy potatoes.
And because I’m a sauce girl through and through, a meal doesn’t feel finished to me without one. This creamy lemon tahini sauce gets whisked together in a small bowl while the pan is in the oven. Greek yogurt makes it thick and tangy (with a little extra protein, too), tahini makes it rich and nutty, and lemon zest, lemon juice, and fresh garlic keep it bright enough to balance all of those warm spices.
And if you’ve already made my Juicy One Pan Middle Eastern Chicken & Potatoes, this one is a totally different take. That version is all about a creamy labneh marinade, while this one gets its flavor from the tomato paste and spice coating plus a big drizzle of sauce at the end. Both deserve a spot in your weekly rotation.
What You Need to Make This One-Pan Spiced Chicken Dinner
- Chicken Thighs: If you’re more of a white meat person, chicken breast works too. Check the FAQ below for how to keep it from drying out.
- Mini Yellow Potatoes: Halving these little potatoes gives you a flat side that gets golden and crispy on the pan while the inside turns soft and creamy. No peeling required! If you can’t find mini yellow potatoes, baby red potatoes are an easy swap.
- Red Onion: Cut the onion into big chunks so the pieces hold up in the oven. The edges char a little and get sweet and jammy as they roast, which plays really well with the spices.
- Extra Virgin Olive Oil: A third of a cup of olive oil helps everything roast and crisp up instead of drying out. It also carries the spice flavor into every single bite.
- Tomato Paste: Gives the coating body and a rich, savory depth. It also helps the spices cling to the chicken and potatoes.
- Lemons: You’ll need two lemons total: one juiced for the chicken and potatoes, and one zested and juiced for the tahini sauce.
- Smoked Paprika: Smoked paprika gives the chicken and potatoes a deep, smoky flavor and that rich, reddish color. Regular paprika works in a pinch, but you’ll lose some of the smokiness.
- Cumin: Earthy, warm cumin is what gives the chicken that savory, almost nutty flavor.
- Coriander: Ground coriander is bright and a little citrusy, so it balances the earthier spices and plays nicely with the lemon.
- Turmeric: Adds a subtle earthiness and turns the potatoes a beautiful golden color.
- Cinnamon: You won’t taste “cinnamon” so much as notice that the whole dish tastes warmer and cozier.
- Kosher Salt: You’ll use kosher salt in both the chicken and the sauce.
- Black Pepper: Adds a little bite to round out the spice blend.
- Greek Yogurt: Plain Greek yogurt is the creamy base of the tahini sauce, and it adds a nice boost of protein, too. Make sure it’s plain (not vanilla!), and if you need it dairy-free, a thick, unsweetened dairy-free yogurt works.
- Tahini: Gives the sauce its rich, nutty flavor.
- Garlic: Gives the sauce a little kick.
- Fresh Parsley: Chopped fresh parsley goes on right at the end. It adds a pop of green and a fresh, herby finish.
How to Make Middle Eastern Spiced Chicken & Potatoes
Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper (or just brush the pan with oil). Next, add the chicken thighs, halved potatoes, and red onion to a large bowl. Pour in the olive oil, tomato paste, and lemon juice, then add the smoked paprika, cumin, coriander, turmeric, cinnamon, kosher salt, and black pepper. Toss until everything is evenly coated. Clean hands work best for getting the tomato paste into every nook.
Arrange the chicken in a single layer on the baking sheet, then place the potatoes and onions around it. Make sure nothing is piled on top of each other. If the pan looks crowded, spread things out so everything roasts instead of steams.
Transfer the pan to the oven and bake uncovered for 30 minutes, checking at the 20-minute mark. The chicken is done when it reaches an internal temperature of 165°F, and the potatoes should be fork-tender with golden, crispy edges.
While everything roasts, make the creamy lemon tahini sauce. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, lemon zest, grated garlic, and kosher salt. Then add cold water a little at a time, whisking as you go, until the sauce is as thick or as drizzly as you like.
Once the chicken and potatoes are done, pull the sheet pan out of the oven. Drizzle the sauce over the top (or serve it on the side), garnish with fresh parsley, and enjoy! Store leftovers in an airtight container in the fridge for up to 3 days, and keep any extra sauce in its own container.
Frequently Asked Questions
Yes! Boneless, skinless chicken breast works here. Breasts are leaner and dry out faster than thighs, so if yours are on the thicker side, cut them into evenly sized pieces so they cook at the same rate as the potatoes. Start checking the temperature at the 20-minute mark and pull them as soon as they hit 165°F.
It’s a complete meal on its own, but if you want to round out the table, it pairs really well with my Armenian Rice Pilaf or my 10-Minute Armenian Cucumber & Tomato Salad for something fresh and crunchy. Warm pita for scooping up extra sauce is never a bad idea either.
It’s naturally gluten-free as written. The chicken and potatoes are dairy-free too. To make the whole meal dairy-free, swap the Greek yogurt in the sauce for a thick, unsweetened dairy-free yogurt.
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!
** Photography by Lorena Masso
Equipment
Ingredients
- 1 ½ pounds boneless, skinless chicken thighs (or chicken breast)
- 1 pound mini yellow potatoes, halved
- 1 red onion, cut into chunks
- ⅓ cup extra virgin olive oil
- 3 tablespoons tomato paste
- 1 lemon, juiced
- 1½ teaspoons smoked paprika
- 1½ teaspoons cumin
- 1½ teaspoons coriander
- ¾ teaspoon turmeric
- ¼ teaspoon cinnamon
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
For the Creamy Lemon Tahini Sauce (2-3 tablespoons/serving)
- 1 ½ cups plain greek yogurt
- ¼ cup tahini, I like Soom foods brand
- 1 lemon, zested and juiced
- 2 cloves garlic, grated
- ½ teaspoon kosher salt
- Water to thin
Instructions
- Start by preheating your oven to 425°F and lining a large baking sheet with parchment paper (or just brush the pan with oil).
- Next, add the chicken thighs, halved potatoes, and red onion to a large bowl. Pour in the olive oil, tomato paste, and lemon juice, then add the smoked paprika, cumin, coriander, turmeric, cinnamon, kosher salt, and black pepper. Toss until everything is evenly coated.
- Arrange the chicken in a single layer on the baking sheet, then place the potatoes and onions around it. Make sure nothing is piled on top of each other. If the pan looks crowded, spread things out so everything roasts instead of steams.
- Transfer the pan to the oven and bake uncovered for 30 minutes, checking at the 20-minute mark. The chicken is done when it reaches an internal temperature of 165°F, and the potatoes should be fork-tender with golden, crispy edges.
- While everything roasts, make the creamy lemon tahini sauce. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, lemon zest, grated garlic, and kosher salt. Then add cold water a little at a time, whisking as you go, until the sauce is as thick or as drizzly as you like.
- Once the chicken and potatoes are done, pull the sheet pan out of the oven. Drizzle the sauce over the top (or serve it on the side), garnish with fresh parsley, and enjoy!
- Store leftovers in an airtight container in the fridge for up to 3 days, and keep any extra sauce in its own container.
Rate & review
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