One-Pan Middle Eastern Spiced Chicken & Potatoes with Creamy Lemon Tahini Sauce

A quick and easy Middle Eastern-inspired dish featuring spiced chicken and potatoes, served with a creamy lemon tahini sauce.

By @kalejunkie

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (or chicken breast)
• 1 lb mini yellow potatoes, halved
• 1 red onion, cut into chunks
• 0.33 cup extra virgin olive oil
• 3 tb tomato paste
• 1 lemon, juiced
• 1.5 tsp smoked paprika
• 1.5 tsp cumin
• 1.5 tsp coriander
• 0.75 tsp turmeric
• 0.25 tsp cinnamon
• 1.5 tsp kosher salt
• 0.5 tsp black pepper
• 0 parchment paper
• 1.5 cups plain Greek yogurt
• 0.25 cup tahini
• 1 lemon, zested and juiced
• 2 cloves garlic, grated
• 0.5 tsp kosher salt
• 0 cold water

Instructions

1. Preheat oven to 425°F.
2. Add the chicken, potatoes, and onion to a large bowl.
3. Add the olive oil, tomato paste, lemon juice, smoked paprika, cumin, coriander, turmeric, cinnamon, kosher salt, and black pepper to the bowl. Toss to coat everything well.
4. On a large parchment-lined baking sheet (or just brush pan with oil), arrange the chicken pieces in a single layer.
5. Place the potatoes and onions surrounding the chicken. Avoid overcrowding so everything roasts instead of steams.
6. Bake uncovered for 30 minutes, checking at the 20-minute mark. The chicken should reach an internal temperature of 165°F, and the potatoes should be fork-tender with golden, crispy edges.
7. While everything is roasting, prepare the creamy lemon tahini sauce. In a small bowl, whisk together the Greek yogurt, tahini, lemon juice, lemon zest, grated garlic, and salt.
8. Gradually add cold water to the sauce until it reaches your desired consistency.
9. Remove the sheet pan from the oven.
10. Pour the sauce over the top of the chicken and potatoes.