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Tahini Sheet Pan Chicken and Roasted Vegetables

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This Tahini Sheet Pan Chicken and Roasted Vegetables dish uses tahini in the chicken marinade and in a gorgeous, flavorful sauce to drizzle on those roasted veggies (it’s also great on salad or just as a dip for pita bread)

The BEST Tahini Sheet Pan Chicken

One of the biggest complaints I hear about cooking foods from scratch is that they hate having to buy a particular spice or condiment for one recipe and then have no idea what to do with the leftovers. Tahini is one of the most frequent items mentioned in this category and today I’ve got your back!

Tahini isn’t just for hummus (and btw, you can make some really amazing hummus without tahini at all using my recipe here). But if you do have a big jar of tahini in your fridge, you can use it to add beautiful, nutty flavor in all sorts recipes from soups to dressings to marinades This new Sheet Pan Chicken and Roasted Vegetables dish uses tahini in the chicken marinade and in the gorgeous, flavorful sauce.

This Tahini Sheet Pan Chicken and Roasted Vegetables dish uses tahini in the chicken marinade and in a gorgeous, flavorful sauce to drizzle on those roasted veggies (it’s also great on salad or just as a dip for pita bread)

For this recipe, start by making a big batch of that gorgeous sauce — its a simple mixture of tahini, lemon juice, cumin, smoked paprika and parsley. Use half of the sauce as a marinade for the chicken and reserve the remainder to serve with the final dish for drizzling.

For the veggies, I chose broccoli and cauliflower (and yes, by all means, buy a bag of the pre-washed, ready-to-use florets) and a can of chickpeas that I drained and dried on a towel. Sprinkle everything with cumin, smoked paprika and salt and drizzle with olive oil. Toss them in the oven along with the chicken and roast until golden.

This Tahini Sheet Pan Chicken and Roasted Vegetables dish uses tahini in the chicken marinade and in a gorgeous, flavorful sauce to drizzle on those roasted veggies (it’s also great on salad or just as a dip for pita bread)

Thats it! Pull it out of the oven and serve along with that yummy sauce and, if you’d like, a big pile of warm pita bread. My family LOVED this — especially my five year old who did most of the prep work for this one himself. Its super easy, a little different than your usual garlic-parmesan sheet pan situation AND you can use up one of those random condiments in the fridge to boot!

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This Tahini Sheet Pan Chicken and Roasted Vegetables dish uses tahini in the chicken marinade and in a gorgeous, flavorful sauce to drizzle on those roasted veggies (it’s also great on salad or just as a dip for pita bread)

Tahini Sheet Pan Chicken and Roasted Vegetables

  • Author: Homemaker’s Habitat
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Serves 4
  • Category: Sheet Pan Meals
  • Method: Roasting
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Description

This Tahini Sheet Pan Chicken and Roasted Vegetables dish uses tahini in the chicken marinade and in a gorgeous, flavorful sauce to drizzle on those roasted veggies (it’s also great on salad or just as a dip for pita bread)

Ingredients

Scale
  • 2 cloves garlic, minced
  • 3 teaspoons ground cumin, divided
  • 2 teaspoons smoked paprika, divided
  • 1 cup sesame tahini
  • 1/4 cup lemon juice
  • 1/2 cup minced parsley leaves (1 bunch)
  • 1 lb. boneless, skinless chicken tenderloins
  • 3 tablespoons olive oil
  • 1 head cauliflower, cut into florets
  • 2 small broccoli crowns, cut into florets
  • 1 can chickpeas, drained, rinsed and patted dry on a paper towel
  • salt and pepper to taste

Instructions

  1. Preheat oven to 425 degrees f. 
  2. In a medium bowl, combine garlic, 2 teaspoons cumin, 1 teaspoon smoked paprika, tahini, lemon juice, parsley and 1/2 cup of warm water. Stir until the mixture reaches the consistency of runny yogurt. Season to taste with salt and pepper. Pour half of the mixture into a small bowl and set aside. 
  3. Add chicken tenderloins to the large bowl of tahini mixture and toss to coat. Cover the bowl and place in the refrigerator for at least 12 minutes and up to 3 hours. 
  4. Meanwhile, place cauliflower, broccoli and chickpeas in another large bowl, add olive oil and 1 teaspoon each of salt and pepper and toss to coat. Spread the mixture on a large, rimmed baking sheet and place in the oven for 10 minutes. 
  5. After ten minutes, add the reserved chicken tenderloins. Use tongs to remove tenderloins from bowl, allowing excessive marinade to drip off before adding to the baking sheet**.
  6. Return baking sheet(s) to oven and continue baking for an additional 15 to 20 minutes, or until vegetables are golden and chicken is cooked through. 
  7. Serve immediately with reserved tahini sauce. 

Notes

**If the baking sheet seems too crowded, place the chicken on a second baking sheet greased with a small amount of olive oil. 

Keywords: Sheet Pan Meals, Tahini, Chicken, Vegetables