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homemade Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce. photo
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Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce.

A bright, easy sheet-pan meal of spiced chicken and crispy sweet potatoes finished with a creamy avocado goddess sauce.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 6 servings

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 to taste
  • black pepper to taste
  • 1 lemon quartered
  • 2 sweet potatoes cut into 1/4-inch matchsticks
  • 1 teaspoon seasoned salt (or paprika)
  • hummus for serving (optional)
  • garlic tahini for serving (recipe in notes)
  • 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

  • Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly oil it.
  • In a mixing bowl, combine the cubed chicken with 2 tablespoons of the olive oil, chopped garlic, smoked paprika, 2 teaspoons ground cumin, 1/2 teaspoon chili powder, 1/2 teaspoon chili flakes, and a pinch of sea salt and black pepper; toss to coat evenly.
  • In a second bowl, toss the sweet potato matchsticks with the remaining 2 tablespoons olive oil, 1 teaspoon seasoned salt (or paprika), and a pinch of black pepper until evenly coated.
  • Spread the sweet potatoes on one side of the prepared baking sheet in a single layer and roast for 15 minutes.
  • After 15 minutes, push the potatoes to one side of the sheet. Arrange the seasoned chicken on the empty side and tuck the quartered lemon pieces among the chicken and potatoes.
  • Return the sheet to the oven and roast another 15–25 minutes, until the chicken is cooked through and the sweet potatoes are tender and crispy at the edges. Use an instant-read thermometer if available; chicken should reach 165°F (74°C).
  • While the sheet pan finishes, make the avocado goddess sauce: add the avocados, cilantro, basil, jalapeños (if using), lemon juice, 1 teaspoon cumin, and remaining garlic to a blender. Blend until smooth and creamy, adding a little water if needed. Season with salt to taste.
  • To serve, spread some goddess sauce into bowls and, if desired, a spoonful of hummus or garlic tahini. Top with roasted chicken, sweet potatoes, sliced cucumbers, and extra herbs. Serve with naan or flatbread.

Equipment

  • Large baking sheet
  • Mixing Bowl
  • Measuring Spoons
  • Chef’s knife
  • Cutting Board
  • Blender
  • Spatula or tongs

Notes

  • For garlic tahini: combine 1/2 cup tahini, 1–2 grated garlic cloves, 1/4 tsp paprika, and 2–4 tbsp lemon juice; thin with 1/4–1/2 cup water and season with sea salt.