One-Pan Middle Eastern Spiced Chicken & Potatoes
My One-Pan Middle Eastern Spiced Chicken & Potatoes is easy, protein-forward, and loaded with warm spices like smoked paprika, cumin, and coriander. Everything gets tossed in one bowl and roasted on one sheet pan until the chicken is juicy and the potatoes are golden and crispy. Top it with my creamy lemon tahini sauce and dinner is DONE!
Servings 4 Servings
Calories 632kcal
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.
Nutrition
Calories: 632kcal | Carbohydrates: 38g | Protein: 47g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 165mg | Sodium: 1453mg | Potassium: 1365mg | Fiber: 7g | Sugar: 7g | Vitamin A: 632IU | Vitamin C: 57mg | Calcium: 179mg | Iron: 5mg
