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Weeknight • Chicken

Sheet Pan Lemon Tahini Chicken & Vegetables

Juicy chicken and tender vegetables roasted on one pan with a bright, savory lemon tahini dressing.

Prep
15 min
Cook
25 min
Servings
4
Level
Weeknight
Sheet Pan Lemon Tahini Chicken & Vegetables

The magic of sheet pan cooking is real, and this Lemon Tahini Chicken & Vegetables is here to prove it! Everything cooks together on one pan for minimal fuss and maximum flavor. The vibrant lemon and earthy tahini dressing coats the chicken and veggies beautifully, resulting in a healthy, satisfying meal with very little cleanup. Win-win!

Ingredients

Yield: 4 servings

For the Sheet Pan

  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, cut into 1-inch strips
  • 1 small red onion, cut into wedges
  • 1 tbsp olive oil
  • Salt and fresh black pepper to taste

For the Lemon Tahini Dressing

  • 1/4 cup tahini
  • Juice of 1 lemon (about 2-3 tbsp)
  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp ground cumin
  • 2-4 tbsp warm water (to thin)
  • Salt and fresh black pepper to taste

For Garnish (Optional)

  • Fresh parsley or cilantro, chopped
  • Sesame seeds

Preparation

  1. Step 1

    Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

  2. Step 2

    In a large bowl, combine chicken pieces, broccoli florets, red bell pepper strips, and red onion wedges. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat evenly.

  3. Step 3

    Spread the chicken and vegetables in a single layer on the prepared baking sheet.

  4. Step 4

    Roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender-crisp. You may want to flip the chicken and vegetables halfway through cooking.

  5. Step 5

    While the sheet pan cooks, prepare the dressing: In a small bowl, whisk together tahini, lemon juice, 2 tbsp olive oil, minced garlic, and cumin. Gradually whisk in 2-4 tablespoons of warm water until the dressing reaches a pourable, creamy consistency. Season with salt and pepper to taste.

  6. Step 6

    Once the chicken and vegetables are cooked, remove the sheet pan from the oven. Drizzle the lemon tahini dressing generously over everything and toss gently to coat.

  7. Step 7

    Garnish with fresh parsley or cilantro and a sprinkle of sesame seeds, if desired. Serve immediately.

Tips

  • For a spicier kick, add a pinch of red pepper flakes to the dressing.
  • Leftovers are great cold in a salad or reheated quickly for lunch.
  • Don't skip lining the sheet pan – it makes cleanup incredibly easy!

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