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Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 10 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Sheet Pan Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce is a vibrant and healthy one-pan meal that combines juicy, spiced chicken and crispy sweet potatoes with a creamy, herbaceous avocado dressing. Perfect for an easy weeknight dinner, this recipe offers bold flavors from smoked paprika, cumin, and fresh lemon, balanced by a fresh goddess sauce made from avocado, cilantro, basil, and jalapeños.

Ingredients

Chicken and Sweet Potatoes

  • 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)

Goddess Sauce

  • 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

For Serving

  • Hummus (optional)
  • Garlic tahini (recipe in notes)
  • Fresh herbs
  • Cucumbers
  • Naan bread

Instructions

  1. Preheat the Oven: Set your oven to 425°F (218°C) to get it thoroughly heated for roasting the chicken and sweet potatoes perfectly.
  2. Prepare the Chicken: In a mixing bowl, toss the cubed chicken with 2 tablespoons of olive oil, chopped garlic, smoked paprika, ground cumin, chili powder, chili flakes, and a pinch of sea salt. Make sure each piece is well coated with the seasoning blend for maximum flavor.
  3. Prepare the Sweet Potatoes: On a large baking sheet, combine 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 evenly to ensure crispy edges after baking.
  4. Bake Sweet Potatoes: Place the baking sheet with sweet potatoes in the preheated oven and bake for 15 minutes to start softening and crisping them.
  5. Add Chicken and Lemon: Remove the baking sheet from the oven, push the sweet potatoes to one side, and lay the seasoned chicken cubes on the other side. Add the quartered lemon pieces to the pan to roast alongside the chicken and potatoes.
  6. Bake Chicken and Potatoes: Return the sheet to the oven and bake for another 15-25 minutes, or until the chicken is thoroughly cooked (internal temperature of 165°F) and the sweet potatoes are crispy and tender.
  7. Make the Goddess Sauce: While the chicken and potatoes bake, add the avocados, fresh cilantro, fresh basil, jalapeños, lemon juice, ground cumin, and salt to a blender. Blend until the sauce is smooth, creamy, and well combined. Adjust seasoning as needed.
  8. Assemble and Serve: Spread the avocado goddess sauce into serving bowls. Optionally spread hummus or garlic tahini on top or alongside for added flavor. Top with roasted chicken, sweet potatoes, fresh cucumbers, and herbs. Serve warm with naan bread and enjoy this wholesome, flavorful meal.

Notes

  • Garlic tahini is recommended to accompany the dish; you can make it by blending tahini with garlic, lemon juice, olive oil, and water until smooth and creamy.
  • Adjust the number of jalapeños in the goddess sauce based on your preferred spice level, removing seeds reduces heat.
  • For an extra kick, add a sprinkle of chili flakes over the final dish before serving.
  • Leftovers store well covered in the fridge for up to 3 days and can be reheated in the oven or microwave.
  • Use bone-in chicken for juicier meat but increase baking time accordingly.

Find it online: https://suerecipe.com/sheet-pan-lemon-chicken-with-sweet-potatoes-and-avocado-goddess-sauce-recipe/