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Sheet Pan Chicken with Tzatziki and Sweet Potatoes

A quick and flavorful one-pan meal featuring roasted chicken, sweet potatoes, and creamy tzatziki sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Sweet Potatoes
  • 4 boneless skinless chicken thighs
  • 2 medium sweet potatoes peeled and cut into wedges
  • 3 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 lemon sliced into wedges
Tzatziki Sauce
  • 1 cup Greek yogurt
  • 0.5 cucumber grated and drained
  • 1 tbsp fresh dill chopped
  • 1 tbsp lemon juice fresh
  • 1 clove garlic minced
  • to taste salt and pepper

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Grater

Method
 

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Toss sweet potato wedges with 2 tbsp olive oil, ½ tsp salt, ½ tsp black pepper, and ½ tsp smoked paprika. Spread on one side of the sheet pan.
  3. In the same bowl, coat chicken thighs with 1 tbsp olive oil, minced garlic, smoked paprika, oregano, and cumin.
  4. Place chicken thighs on the sheet pan next to sweet potatoes. Insert lemon wedges between chicken pieces.
  5. Roast for 25–30 minutes, flipping sweet potatoes halfway, until chicken reaches 165°F and potatoes are tender.
  6. Meanwhile, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill in a bowl. Season with salt and pepper.
  7. Serve chicken and sweet potatoes with a dollop of tzatziki and garnish with fresh herbs.

Notes

For extra flavor, marinate chicken in yogurt, lemon, and garlic for 1 hour before roasting.