When the weather turns cold and the days get shorter, I crave a dinner that’s warm, nourishing, and satisfying without requiring an hour of active cooking. This Sheet Pan Chicken with Japanese Sweet Potatoes and Tahini Sauce checks every box. Yogurt-marinated chicken thighs roast alongside caramelized Japanese sweet potatoes until golden and crispy, then everything gets drizzled with a creamy, nutty tahini sauce that transforms a simple weeknight meal into something truly special. The best part? Everything cooks on two sheet pans, which means minimal cleanup and plenty of time to unwind while dinner practically makes itself. For more easy weeknight dinners, try our Chicken Burrito Rice or this Creamy Garlic Parmesan Chicken Pasta.
Table of Contents
Why Sheet Pan Chicken is My Go-To Weeknight Dinner
This Sheet Pan Chicken with Japanese Sweet Potatoes and Tahini Sauce delivers on every level. The edges of the yogurt-marinated chicken thighs get gloriously golden and crispy, while the Japanese sweet potatoes caramelize until they’re almost candy-sweet. Then you drizzle everything with a nutty, garlicky tahini sauce that makes the whole dish feel like something you’d order at a restaurant—except you made it on a Tuesday with virtually no effort and even less cleanup. The marinade does double duty, tenderizing the chicken while infusing it with warm spices like cumin and paprika. For another sheet pan meal idea, check out our Sweet Potato Turkey Sausage Breakfast Sheet Pan.
Japanese Sweet Potatoes Are the Real Star
Let’s talk about those Japanese sweet potatoes, because honestly, they are one of my top three favorite foods. Japanese sweet potatoes (with purple skin and pale yellow flesh) are completely different from standard orange sweet potatoes. They’re denser, more starchy, and develop an incredible honey-like sweetness when roasted. When those edges get caramelized and slightly crispy? I have to stop myself from eating them straight off the pan. Their firm texture holds up beautifully to high-heat roasting, and they don’t turn mushy like regular sweet potatoes can. If you can’t find Japanese sweet potatoes, you can substitute standard orange sweet potatoes or even butternut squash. For more roasted vegetable inspiration, try our Parmesan Crusted Potatoes or these Roasted Chicken Thighs with Garlic-Ginger Broth.
The Tahini Drizzle That Makes It Restaurant-Worthy
The tahini drizzle is what takes this Sheet Pan Chicken with Japanese Sweet Potatoes and Tahini Sauce from “great weeknight dinner” to “I’d pay $28 for this at a trendy restaurant.” It’s just tahini, lemon juice, a touch of honey, garlic, and enough warm water to make it pourable—but it brings a creamy, nutty, slightly tangy flavor that ties everything together beautifully. I intentionally make a little extra because you’ll want it drizzled over roasted vegetables, crisp salad greens, grain bowls, or basically everything else throughout the week. The sauce comes together in minutes while the chicken roasts, and it keeps well in the refrigerator for up to a week. For more homemade sauce recipes, try our Easy Hollandaise Sauce or this Simple Lemon Vinaigrette.
Perfect for Hosting (or Meal Prep)
Another thing I love about this recipe: it’s perfect for making ahead and perfect for hosting. You can slice the sweet potatoes and marinate the chicken in the morning, keep everything in the refrigerator, and then pop it all in the oven when you’re ready. The dinner practically cooks itself while you tidy up, set the table, or enjoy a glass of wine. Serve directly from the pan for a casual family meal, or if you’re feeling fancy, transfer everything to a beautiful serving platter. Sprinkle fresh herbs on top—I used cilantro, parsley, and dill because that’s what I had—plus toasted sesame seeds and a pinch of flaky salt. Don’t skip squeezing those roasted lemon slices over everything; the bright citrus juice lifts the entire dish. For more make-ahead meals, check out our Top 25 Meal Prep Recipes or this Burrito Bowl Recipe.
Ingredients for Sheet Pan Chicken with Japanese Sweet Potatoes
Here’s everything you need to make this Sheet Pan Chicken with Japanese Sweet Potatoes and Tahini Sauce. The ingredient list looks long, but most are pantry staples.
Chicken and Marinade:
- ¾ cup whole milk Greek yogurt
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 3 cloves garlic, grated or minced
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 boneless, skinless chicken thighs
For the Sheet Pan:
- 1.5 pounds Japanese sweet potatoes (about 3 medium), cut into 1-inch thick rounds
- 1-2 tablespoons extra virgin olive oil
- 2 teaspoons ground cumin
- Kosher salt and freshly ground black pepper, to taste
- 1 lemon, sliced
For the Tahini Drizzle:
- ½ cup tahini
- 2 tablespoons fresh lemon juice
- 1-2 teaspoons honey, to taste
- 2-3 tablespoons warm water
- 1 small clove garlic, grated
- Pinch of kosher salt
For Serving:
- 2 tablespoons toasted sesame seeds
- Fresh cilantro, basil, and/or dill
- Flaky sea salt
For more protein-packed dinner ideas, try our Air Fryer Garlic Parmesan Chicken Wings or this One-Pan Grilled Chicken Ratatouille.
How to Make Sheet Pan Chicken with Sweet Potatoes
Follow these simple steps for a perfect Sheet Pan Chicken with Japanese Sweet Potatoes and Tahini Sauce every time.
Step 1: Make the Marinade
In a medium bowl, whisk together the Greek yogurt, olive oil, cumin, paprika, grated garlic, lemon juice, water, salt, and pepper until smooth. Place the chicken thighs in a gallon-sized zip-top bag and pour in the marinade. Seal the bag and massage to coat evenly. Marinate for at least 2 hours at room temperature or up to overnight in the refrigerator.
Step 2: Preheat the Oven and Prepare Pans
Preheat your oven to 425°F (220°C). Line two large, rimmed baking sheets with parchment paper for easy cleanup.
Step 3: Prepare the Sweet Potatoes
In a large bowl, toss the sliced Japanese sweet potatoes with olive oil, cumin, salt, and pepper until well coated. Spread them in a single layer on one of the prepared baking sheets.
Step 4: Prepare the Chicken
Remove the chicken from the marinade, letting any excess drip off. Pat the chicken dry with paper towels (this helps achieve crispy edges). Place the chicken thighs on the second prepared baking sheet. Season lightly with additional salt and pepper, and tuck the lemon slices around the chicken.
Step 5: Roast Everything
Place both baking sheets in the oven. Roast for 35-40 minutes, until the chicken is deep golden brown and cooked through (internal temperature should reach 165°F / 75°C) and the sweet potatoes are tender and caramelized around the edges. If one pan finishes earlier, remove it and let the other continue cooking.
Step 6: Make the Tahini Drizzle
While everything is roasting, make the tahini sauce. In a small bowl, whisk together the tahini, lemon juice, honey, grated garlic, and salt. Add warm water one tablespoon at a time, whisking until the sauce is thick but pourable. The consistency should be similar to thin honey.
Step 7: Serve
Transfer the chicken and sweet potatoes to a serving platter (or serve directly from the pans). Drizzle generously with the tahini sauce, then sprinkle with toasted sesame seeds and fresh herbs. Finish with a pinch of flaky sea salt and squeeze the roasted lemon slices over everything just before serving.
Storage & Reheating Instructions
This Sheet Pan Chicken with Japanese Sweet Potatoes and Tahini Sauce stores beautifully for leftovers.
Refrigerator: Store chicken and sweet potatoes separately in airtight containers in the refrigerator for up to 4 days. Keep the tahini sauce in a separate container—it will thicken when chilled, so whisk in a little warm water to loosen it before serving.
Reheating: For best results, reheat the chicken and sweet potatoes in a 350°F oven for 10-15 minutes until warmed through. You can also use an air fryer at 375°F for 5-7 minutes. The microwave works in a pinch, but the texture won’t be as crispy.
Meal prep tip: Double the tahini sauce and keep it in the refrigerator all week. It’s amazing on grain bowls, roasted vegetables, and salads. For more meal prep ideas, try our Scrambled Eggs and Sweet Potatoes Meal Prep or this Meal Prep Tuna Salad Sandwich.
Frequently Asked Questions
Yes! Standard orange-fleshed sweet potatoes work beautifully in this recipe. They’re softer and sweeter than Japanese sweet potatoes, so keep an eye on them while roasting—they may cook slightly faster. You can also use Yukon Gold potatoes or butternut squash.
You can, but chicken breasts are leaner and dry out more easily. If using boneless, skinless chicken breasts, reduce the roasting time to 20-25 minutes and check for doneness (165°F internal temperature). Chicken thighs are highly recommended for their juicy, forgiving nature.
If you don’t have tahini, you can make a sauce with almond butter, cashew butter, or sunflower seed butter. The flavor will be different but still delicious. You can also simply drizzle with good quality extra virgin olive oil and a squeeze of lemon.
Absolutely! Substitute the Greek yogurt with a dairy-free plain yogurt (coconut or almond-based work well). The marinade will still tenderize the chicken beautifully.
Japanese sweet potatoes are done when they are fork-tender and the edges are caramelized and slightly crispy. They should pierce easily with a knife but still hold their shape. Roasting time may vary depending on the thickness of your slices.
Yes! You can marinate the chicken and slice the sweet potatoes up to 24 hours in advance. Keep them covered in the refrigerator, then simply arrange on baking sheets and roast when ready. The tahini sauce can also be made up to a week ahead.
This Sheet Pan Chicken with Japanese Sweet Potatoes and Tahini Sauce is the kind of meal that makes weeknight cooking feel effortless and exciting. For more trusted sheet pan recipes, visit Food Network’s sheet pan chicken collection. Leave a comment below and let me know how this recipe turned out for you!
More Sheet Pan & One-Pan Meals You’ll Love
Sweet Potato Turkey Sausage Breakfast Sheet Pan | One-Pan Italian Sausage and Orzo | Chicken Burrito Rice | One-Pan Grilled Chicken Ratatouille | Roasted Chicken Thighs with Garlic-Ginger Broth