Continuing this week's theme of dinner bowls, we move onto a sheet pan recipe that fills your bowl with roasted chicken and vegetables and then adds crumbled feta, a clever blended tahini sauce, sesame seeds, and chopped green onions. The result is a deeply satisfying, healthy meal that's downright beautiful. You'll feel great feeing it to your friends and loved ones.
If you want to use a different cut of chicken, feel free. You might need to adjust the roasting times to account for different types/sizes of meat. Likewise, if you aren't a fan of sweet potatoes, opt for potatoes, parsnips, carrots, or even eggplant. Just tweak the timing to make it work. I used hot honey in my tahini sauce and loved the extra kick that came with it, but you could use regular honey or even maple syrup if you prefer. Make it yours, but pay attention to how you might need to add or subtract cooking time to work with any adjustments and substitutions.
Again, this bowl has it all so just find a good beverage to enjoy with it and call it a day. I might even suggest giving yourself an extra pat on your back for making such a great meal in about an hour with few dishes to attend to after you're done. Enjoy!
Honey Tahini Chicken & Sweet Potato Bowls
- ½ cup tahini
- 1 clove garlic, grated
- 2 tablespoons lemon juice
- 2 teaspoons honey or hot honey
- 2 pounds chicken thighs - bone in, skin on
- 1 tablespoon smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon ground turmeric
- Salt and black pepper, to taste
- 3 small sweet potatoes, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 tablespoons olive oil
- 6 ounces crumbled feta cheese
- 2 tablespoons sesame seeds
- 2 green onions, chopped
Preheat the oven to 450° F. While the oven heats, place the tahini, grated garlic, lemon juice, and honey or hot honey in a small food processor or chopper. Process until smooth; set aside. If the sauce is too thick, use water, pickle juice, or olive brine to thin it.
On a sheet pan, arrange the chicken thighs on one side of the pan. Combine the smoked paprika, dried oregano, garlic powder, onion powder, ground turmeric, salt, and black pepper in a small bowl. Sprinkle the seasoning mixture evenly over the chicken thighs. Roast in the oven for 30 minutes. While the chicken roasts, cut the sweet potatoes and the peppers and toss with the olive oil and more salt and pepper as desired.
After the 30 minutes of roasting time has elapsed, carefully remove the sheet pan from the oven. Add the sweet potatoes and pepper to the other side of the pan. Bake for 25-35 minutes or until the chicken is cooked through and the potatoes are crisp.
Serve the chicken and roasted vegetables with crumbled feta cheese, drizzled with the tahini sauce, and sprinkled with the sesame seeds and green onions.
- Yields: 4-6 servings
- Preparation Time: About an hour