Tangy Sheet Pan Lemon-Tahini Chicken with Veggies

Imagine biting into a juicy piece of chicken, perfectly marinated in zesty lemon and creamy tahini, while colorful roasted vegetables dance alongside it on the plate. Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables isn’t just a meal; it’s an experience that brings together tangy flavors and vibrant colors, promising to tantalize your taste buds and make your kitchen smell divine. Tuscan white bean soup This dish is the culinary equivalent of a warm hug on a chilly day.

Now, let me take you back to a sunny afternoon when I first stumbled upon this glorious recipe. Picture me, armed with a sheet pan and a desire to impress my friends at dinner. The anticipation was palpable as I mixed the marinade, and little did I know that this delightful combination would become my go-to for gatherings. Whether it’s a cozy family dinner or an impressive feast for friends, this dish has earned its place as the star of the show.

Ingredients for Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables

For more inspiration, check out this chicken burrito bowls recipe.

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 chicken breasts work well; adjust according to your guest list size.
• Fresh Garlic: Use firm cloves for maximum flavor; you can never have too much garlic in my book!
• Lemon Juice: Freshly squeezed is best; it brightens the whole dish and gives that tangy kick.
• Tahini: This creamy sesame paste adds richness; look for one that’s smooth and well-stirred.
• Olive Oil: A good drizzle enhances the flavors; choose extra virgin olive oil for its robust taste.

For the Vegetables:

• Bell Peppers: Any color works—red, yellow, or green—for sweetness and crunch.
• Zucchini: Sliced into rounds, they soak up that lemon-tahini goodness beautifully.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat the Oven

Start by preheating your oven to 400°F (200°C). While it’s heating up, grab that trusty baking sheet—let’s get things sizzling!

Step 2: Prepare the Marinade

In a bowl, whisk together lemon juice, tahini, minced garlic, olive oil, salt, and pepper until smooth. This heavenly mixture will transform your chicken from ordinary to extraordinary!

Step 3: Marinate the Chicken

Place the chicken breasts in a shallow dish or zip-top bag. Pour half of the marinade over them and let them soak up all those flavors for at least 30 minutes—trust me; patience is key here!

Step 4: Chop and Toss Veggies

While your chicken marinates away like it’s at an all-inclusive spa retreat, chop your bell peppers and zucchini into bite-sized pieces. Toss them in the remaining marinade so they can join in on this flavor party.

Step 5: Assemble on the Baking Sheet

Arrange the marinated chicken on one side of your baking sheet and spread out the veggies on the other side like they’re posing for an Instagram pic. Drizzle any leftover marinade over everything for good measure.

Step 6: Roast Away!

Slide that beauty into the oven and roast for about 25-30 minutes until everything is golden brown and cooked through. Your kitchen will smell heavenly! Transfer to plates and drizzle with any remaining sauce for that perfect finishing touch.

So there you have it! Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables is not only easy but also bursting with flavor—a true crowd-pleaser that’ll have everyone asking for seconds (and maybe even thirds!). easy sheet pan tacos Enjoy every bite!

Perfecting the Cooking Process

To achieve the best results with your Sheet Pan Lemon-Tahini Chicken, start by marinating the chicken while preheating your oven. Once the oven reaches the right temperature, roast the vegetables first, adding the chicken halfway through to ensure everything is perfectly cooked and bursting with flavor.

Add Your Touch

Feel free to swap out vegetables based on what’s in your fridge. You could use sweet potatoes instead of regular potatoes or toss in some bell peppers for added color. Consider adding a sprinkle of feta cheese or fresh herbs to elevate those flavors even further.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, place it in a preheated oven to retain crispiness, or microwave briefly until warmed through—nobody likes soggy chicken!

Sometimes I whip this dish up when friends come over, and let me tell you—their faces light up like it’s Christmas morning! It’s always a hit and leaves everyone asking for seconds (or thirds!).

FAQs :

What is Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables?

Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables is a simple yet flavorful dish that combines marinated chicken with a variety of seasonal vegetables. The lemon-tahini sauce adds a creamy and tangy flavor, making it perfect for a weeknight dinner. butter braised cabbage This recipe allows the chicken to roast alongside the vegetables on one sheet pan, minimizing cleanup while maximizing taste. For more inspiration, check out this creamy lemon shrimp pasta recipe.

How do you make the tahini sauce for this recipe?

To make the tahini sauce for Sheet Pan Lemon-Tahini Chicken, whisk together tahini, fresh lemon juice, garlic, olive oil, and water until smooth. Adjust the consistency by adding more water if needed. This sauce not only enhances the chicken’s flavor but also coats the vegetables beautifully, ensuring every bite is deliciously seasoned.

Can I use other vegetables in this sheet pan recipe?

Yes, you can absolutely customize your Sheet Pan Lemon-Tahini Chicken with any vegetables you prefer. Options like bell peppers, zucchini, carrots, or Brussels sprouts work well. miso glazed Brussels sprouts Just ensure that the cooking times are similar so everything roasts evenly. Feel free to experiment with your favorite seasonal veggies!

How long does it take to cook Sheet Pan Lemon-Tahini Chicken?

Cooking time for Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables typically ranges from 25 to 30 minutes at 400°F (200°C). Ensure that the chicken reaches an internal temperature of 165°F (75°C) for safe consumption. The vegetables should be tender and slightly caramelized by then, providing a perfect complement to the juicy chicken.

Conclusion for Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables :

This delightful Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables is an excellent choice for busy weeknights. Its blend of flavors from the lemon-tahini sauce and the variety of roasted vegetables makes it both nutritious and satisfying. With minimal prep and cleanup required, this dish brings convenience without sacrificing taste. Enjoy this one-pan meal as a healthy family dinner option!

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📖 Recipe Card

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Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables

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• Author: Clare Schmidt
• Total Time: 40 minutes
• Yield: Serves 4

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Description

Sheet Pan Lemon-Tahini Chicken with Roasted Vegetables is a vibrant, one-pan meal that combines juicy, marinated chicken with colorful veggies. Infused with a zesty lemon-tahini sauce, this dish not only delivers impressive flavors but also makes dinner prep effortless. Perfect for busy weeknights or entertaining guests, it ensures a delightful dining experience without the hassle of multiple pots and pans.

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Ingredients

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• 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 cloves fresh garlic, minced
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup tahini
• 3 tbsp extra virgin olive oil
• 2 bell peppers, chopped (any color)
• 1 medium zucchini, sliced into rounds
• Salt and pepper to taste

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Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, whisk together lemon juice, tahini, garlic, olive oil, salt, and pepper until smooth.
3. Place chicken in a dish or zip-top bag and pour half the marinade over it; marinate for at least 30 minutes.
4. Chop bell peppers and zucchini, tossing them in the remaining marinade.
5. Arrange marinated chicken on one side of a baking sheet and veggies on the other; drizzle any leftover marinade over everything.
6. Roast for 25-30 minutes until chicken is cooked through (165°F) and veggies are tender.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 plate (approximately 350g)
• Calories: 420
• Sugar: 4g
• Sodium: 490mg
• Fat: 21g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 43g
• Cholesterol: 100mg