Sheet Pan Curry Butter Chicken with Sweet Potatoes and Tahini
Rating
This Sheet Pan Curry Butter Chicken with Sweet Potatoes and Tahini is a flavorful way to easily enjoy a simple dinner at home.
Ingredients
- 1½ pounds boneless chicken breasts or thighs
- ⅓ cup extra virgin olive oil
- 2 tablespoons red Harissa sauce
- 1 tablespoon yellow curry powder
- 2 teaspoons honey
- kosher salt and black pepper
- 2 sweet potatoes, cut into bite-size chunks
- 1½ cups chickpeas, drained
- 3 shallots, halved
- 1 head garlic, cloves lightly smashed
- 4 tablespoons butter, sliced
- 1 lemon, halved, then juiced
- ¾ cup crumbled feta
- ¾ cup green olives, smashed
- 2 cups mixed cilantro, dill, and or mint, chopped
- 1-2 pepperoncini, chopped
- lemon tahini and sesame seeds
Instructions
- Preheat the oven to 425° F.
- On a large, rimmed baking sheet, toss the chicken with 2 tablespoons olive oil, harissa, curry powder, honey, and a pinch each of salt and pepper. Add the sweet potatoes, chickpeas, shallots, and garlic. Toss with 2 tablespoons olive oil, and season with salt and pepper. Arrange everything in an even layer, making sure not to overcrowd the pan. Add the butter and juiced lemons.
- Bake for 30 to 40 minutes, tossing halfway through cooking until the chicken is cooked and the potatoes are tender.
- Meanwhile, combine the olive oil, lemon juice, olives, mixed herbs, and pepperoncini.
- Remove the charred lemon and garlic cloves from the baking sheet. Finely chop ½ the lemon, discarding any seeds. Chop the garlic. Add both to the olives. Season with salt and pepper.
- Break the feta over the chicken, then add the olive mix. Drizzle with tahini and sesame seeds. ENJOY.
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