Name: Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 pounds boneless chicken breasts or thighs, cubed; 4 tablespoons extra virgin olive oil, divided; 4 cloves garlic, chopped; 1 tablespoon smoked paprika; 2 teaspoons ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon chili flakes; Sea salt and black pepper, to taste; 1 lemon, quartered; 2 sweet potatoes, cut into 1/4 inch matchsticks; 1 teaspoon seasoned salt (or paprika); 2 avocados, halved; 1 cup fresh cilantro; 1/2 cup fresh basil; 1-2 jalapeños, halved and seeded (optional, for less heat); 1/4 cup lemon juice; 1 teaspoon ground cumin; Salt, to taste; Hummus (optional); Garlic tahini (recipe in notes); Fresh herbs; Cucumbers; Naan bread

I absolutely adore this Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce Recipe because it combines vibrant, fresh flavors with straightforward, hands-off cooking that feels like a special occasion every time. The tender, spiced chicken pairs perfectly with crispy, sweet matchstick potatoes while the creamy, herbaceous avocado goddess sauce adds a zesty brightness that lifts the entire meal. It’s one of those dishes I find myself making over and over, whether it's a cozy weeknight or a casual dinner with friends. I love how all the components come together on a single sheet pan, making cleanup a breeze without sacrificing flavor or presentation.

Why You'll Love This Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce Recipe

What truly excites me about this recipe is its bold yet balanced flavor profile. The smoky notes from the paprika and cumin blend so well with the kick from chili flakes and powder, while the fresh lemon wedges roasted right on the pan add a citrusy tang that permeates the chicken and sweet potatoes. The avocado goddess sauce is the real showstopper—it’s creamy, herbal, and just a little spicy, creating the perfect contrast to the warmth of the baked chicken. Every bite feels fresh and full of life, which keeps me coming back.

I also love how effortless this recipe is. Tossing everything together on a sheet pan means I don’t have to juggle pots and pans or spend time hovering over the stove. I pop everything in the oven, whip up the sauce in a blender, and then let the magic happen. It's great for busy evenings or when I want an impressive meal without stress. Plus, the cleanup is so easy that I’m never intimidated to make it, even on my busiest days.

Another thing I appreciate is how versatile this dish is. Whether I’m serving it for a family dinner, a casual get-together, or a seasonal holiday meal, it fits right in. The colors on the plate are beautiful and inviting, making the meal feel special. If you’re someone who loves meals packed with wholesome ingredients but also crave comfort and flavor, this recipe is absolutely for you.

Ingredients You'll Need

A close-up view of a glass blender jar filled with thick, creamy green sauce, showing its smooth but slightly textured surface with small green specks. The sauce clings to the sides and the central blade base, creating swirled ridges and soft peaks. The top of the sauce has a soft sheen, indicating its fresh and moist texture, with a mix of light and darker green shades. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce Recipe are wonderfully simple yet essential for building layers of taste and texture. Each element plays a crucial role — the spices infuse warmth and complexity, the sweet potatoes bring natural sweetness and crispness, and the avocado sauce adds creaminess and brightness. Together, they turn a simple sheet pan meal into something truly memorable.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Boneless chicken breasts or thighs: I prefer thighs for extra juiciness, but breasts work perfectly too.
Extra virgin olive oil: Adds richness and helps with roasting and caramelization.
Garlic: Freshly chopped gives a fragrant punch that blends with the spices beautifully.
Smoked paprika: Gives that deep smoky flavor that sets this recipe apart.
Ground cumin: Adds earthy warmth and a subtle nutty element.
Chili powder and flakes: Just enough heat to excite your taste buds without overpowering.
Sea salt and black pepper: Simple seasonings to make all flavors pop.
Lemon, quartered: Roasting lemons releases their juices into the pan, brightening the dish.
Sweet potatoes: Cut thinly into matchsticks for crispy edges and creamy centers.
Seasoned salt (or paprika): Adds a savory-salty touch to the potatoes for extra flavor.
Hummus, herbs, and cucumbers: Perfect fresh accompaniments for serving.
Garlic tahini (optional): Adds an extra creamy layer when desired.
Avocados, cilantro, basil, jalapeños, lemon juice, cumin: These come together in the avocado goddess sauce for a luscious and mellow contrast to the warm spices.

Directions

Step 1: Preheat your oven to 425°F (220°C). This high heat is key for achieving crispy, caramelized sweet potatoes and perfectly cooked chicken with a golden crust.

Step 2: In a large bowl, toss the cubed chicken with 2 tablespoons of olive oil, chopped garlic, smoked paprika, ground cumin, chili powder, chili flakes, and a generous pinch of salt. Make sure every piece is evenly coated; this spice blend really brings depth and warmth to the meat.

Step 3: On a large baking sheet, toss the sweet potato matchsticks with the remaining 2 tablespoons of olive oil, seasoned salt or paprika, and a pinch of black pepper. Spread them out on one side of the baking sheet in a single layer for maximum crispiness.

Step 4: Roast the sweet potatoes alone in the preheated oven for 15 minutes. This head start helps them get crispy without overcooking the chicken later.

Step 5: After 15 minutes, push the sweet potatoes to one side of the pan. Arrange the chicken cubes on the other side in a single layer. Tuck the quartered lemons around the chicken and potatoes to roast alongside. Return the sheet pan to the oven and bake for another 15 to 25 minutes, or until the chicken is cooked through and the sweet potatoes have crispy edges.

Step 6: While the chicken and potatoes roast, prepare the avocado goddess sauce. In a blender, combine halved avocados, fresh cilantro, basil, jalapeños (seeded if you prefer less heat), lemon juice, cumin, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning as needed.

Step 7: When everything is ready, spread a generous layer of the avocado goddess sauce in serving bowls. If you like, add a dollop of hummus or garlic tahini. Top with the roasted chicken and sweet potatoes, fresh cucumber slices, and an extra sprinkling of fresh herbs. Serve warm with naan or your favorite flatbread.

Servings and Timing

This recipe serves 6 hungry people, making it perfect for a family dinner or a small gathering. Prep time is about 15 minutes for chopping and tossing the ingredients, while the cook time totals around 40 minutes—including roasting the sweet potatoes before adding the chicken. The total hands-on active time is minimal, so you can multitask or relax while the oven does the work. No additional resting time is required, making it easy to serve straight out of the oven for maximum flavor and texture. Overall, it takes about 1 hour from start to finish.

How to Serve This Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce Recipe

A white bowl filled with layers of food sits on a white marbled surface. At the bottom, there is a bed of fresh green spinach leaves and small cucumber slices. On one side of the bowl, there is a thick spread of bright green creamy sauce with a smooth texture. Next to it, there are dark brown, spiced pieces of cooked chicken topped with a light drizzle of beige sauce. On the other side, tall sticks of roasted sweet potato fries with a crispy, slightly burnt orange-brown texture stand upright. A few sprigs of fresh dill add a touch of green on top. In the background, folded pieces of white flatbread lie around the bowl. The photo taken with an iphone --ar 4:5 --v 7

When I serve this dish, I love layering textures and colors for an inviting presentation. The roasted chicken and sweet potatoes create a warm, cozy base, while the vibrant green avocado goddess sauce adds a fresh pop. Adding cool cucumber slices and a sprinkling of chopped fresh herbs, like cilantro or basil, really elevates the plate visually and flavor-wise. Serving it alongside warm naan or pita bread allows you to scoop up all those delicious morsels, making every bite feel decadent yet balanced.

This meal pairs beautifully with a crisp, chilled white wine like Sauvignon Blanc or a bright Rosé, which complement the smoky and citrusy notes perfectly. For a non-alcoholic option, sparkling water with lemon or a lightly sweetened iced herbal tea brightens the palate. I find this recipe shines for family dinners, casual weekend gatherings, or even outdoor meals in warmer months thanks to its balance of hearty and fresh flavors.

Since the chicken and potatoes taste best warm, I serve immediately after plating. But if you want to prepare ahead, the avocado goddess sauce can be chilled and added at the last minute to keep that creamy vibrancy. Portion sizes are flexible, but I usually plan for around ⅓ to ½ cup of chicken per person with a generous side of sweet potatoes and sauce to feel satisfyingly full without heaviness.

Variations

I love how adaptable this Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce Recipe is. For a different twist, you can swap the chicken thighs or breasts for turkey breast cubes or even firm tofu if you prefer a vegetarian option. If going vegan, replace the chicken entirely and increase the seasoning on the sweet potatoes or add chickpeas for protein. The avocado goddess sauce is naturally vegan and gluten-free, so it complements these alterations beautifully.

If you like other flavor profiles, try mixing in smoked chipotle powder or different chili peppers to adjust the heat level and smokiness. Adding fresh ginger or turmeric to the marinade also adds an earthy warmth that pairs nicely with the lemon. For an alternative cooking method, I sometimes use a grill pan or outdoor grill to get extra char and smoky depth on the chicken and potatoes—it’s fantastic when weather permits.

For a gluten-free meal, this recipe is naturally free of gluten if you serve it with gluten-free flatbread or rice instead of naan. The simple ingredients and flexibility mean you can customize this dish easily to fit your dietary needs without losing any of the vibrant flavors and textures I adore.

Storage and Reheating

Storing Leftovers

When I have leftovers, I store them in airtight containers in the refrigerator to keep the flavors fresh and textures intact. The chicken and sweet potatoes will keep well for up to 3 days. I like to keep the avocado goddess sauce separate to prevent it from browning or becoming watery. Using glass containers helps me see what’s inside and keeps everything fresh longer.

Freezing

This dish freezes reasonably well if you want to save portions for later. I recommend freezing the cooked chicken and sweet potatoes separately from the avocado goddess sauce, which does not freeze well due to its creamy avocado base. Store the chicken and potatoes in a freezer-safe container or bag, removing as much air as possible, and use within 2 months for best quality. When ready to eat, thaw overnight in the refrigerator before reheating.

Reheating

To reheat, I like to warm the chicken and sweet potatoes in a 350°F oven or toaster oven for 10 to 15 minutes to retain crispness. Microwaving works too but can make the sweet potatoes a bit soggy. Add fresh avocado goddess sauce just before serving to keep its vibrant flavor and creamy texture. Avoid reheating the sauce directly, as it can separate and lose its charm.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! I personally prefer boneless, skinless chicken thighs because they stay juicy and tender during roasting, but chicken breasts work just fine if you prefer a leaner option. Just watch the cooking time closely to avoid drying out breasts.

Is the avocado goddess sauce spicy?

The sauce has a gentle kick thanks to the jalapeños, but you can control the heat by removing the seeds or adjusting the amount you add. If you want it milder, try substituting jalapeños with a small handful of fresh basil and cilantro for brightness without heat.

Can I prepare this recipe ahead of time?

You can prep the chicken marinade and chop ingredients in advance, but I recommend roasting the chicken and sweet potatoes fresh to retain crispness and juiciness. The avocado goddess sauce can be made up to a day ahead and refrigerated, which saves time while maintaining flavor.

What sides go well with this dish?

Besides naan or flatbread, I love serving this with a simple green salad or steamed greens like spinach or broccoli for extra freshness. Roasted or grilled vegetables also complement the smoky spices wonderfully.

Can I make this recipe gluten-free?

Definitely! The recipe is naturally gluten-free if you skip the naan or substitute it with gluten-free bread or rice. All other ingredients are gluten-free, making it a straightforward option for those with gluten sensitivities.

Conclusion

I'm so excited for you to try this Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce Recipe because it truly delivers on flavor, ease, and beauty all at once. It’s a meal I know will become a favorite in your home just as it has in mine. The combination of smoky spices, roasted sweetness, and creamy, bright sauce feels like a warm hug on a plate, perfect for any day you want something wholesome without fuss. Give it a go, and I promise you’ll love every bite!