Sheet Pan Chicken Tzatziki w Sweet Potatoes

Here is a recipe for Sheet Pan Chicken Tzatziki with Sweet Potatoes — the kind of weeknight dinner that’s both healthy and cozy.

🛒 Ingredients

For the Chicken & Sweet Potatoes:

• 1 ½ lbs boneless, skinless chicken thighs (or breasts)

• 2 medium sweet potatoes, peeled and cubed

• 1 red onion, cut into wedges

• 1 red bell pepper, sliced

• 3 tbsp olive oil

• 2 tsp dried oregano

• 1 tsp smoked paprika

• 2 cloves garlic, minced

• Juice of ½ lemon

• Salt & pepper to taste

For the Homemade Tzatziki Sauce:

• 1 cup Greek yogurt

• ½ cucumber, grated and squeezed dry

• 1 clove garlic, minced

• 1 tbsp fresh dill, chopped

• 1 tbsp olive oil

• 1 tbsp lemon juice

• Salt & pepper to taste

Optional Garnishes:

• Crumbled feta cheese

• Fresh parsley or dill

• Warm pita or naan on the side

👩🏻‍🍳 Directions

1. Preheat & Prep:
   Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper for easy cleanup.

2. Season the Chicken:
   In a bowl, toss chicken with olive oil, lemon juice, oregano, smoked paprika, garlic, salt, and pepper.

3. Add the Veggies:
   Arrange sweet potatoes, bell pepper, and onion on the sheet pan. Drizzle with olive oil and season with salt and pepper. Place the chicken pieces right on the same pan.

4. Roast to Perfection:
   Bake for 25–30 minutes, flipping halfway, until the chicken is golden and cooked through and the sweet potatoes are tender.

5. Make the Tzatziki:
   While it roasts, whisk together yogurt, cucumber, garlic, lemon juice, dill, and olive oil. Season to taste. Chill until ready to serve.

6. Serve & Enjoy:
   Plate the roasted chicken and veggies, then drizzle generously with tzatziki. Sprinkle feta and herbs on top, and serve with warm pita.

❤️ Sunday Tip

To save time on busy nights, marinate the chicken in advance — it only gets more flavorful overnight. You can also roast extra sweet potatoes and use them in grain bowls or salads later in the week!