Sheet Pan Chicken Thighs with Creamy Green Tahini

Crispy chicken thighs, roasted baby potatoes and green beans finished with a bright, creamy green tahini sauce. An easy, flavorful dinner that comes together with simple ingredients and minimal prep.

Let’s Talk About This Sheet Pan Chicken Dinner

This is one of those easy dinners that feels like more than the effort it takes to make. Crispy chicken thighs, roasted potatoes and green beans are finished with a creamy green tahini sauce that’s bright, lemony and so good over everything on the pan.

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Prep: 15 mins | Cook: 40 mins | Total: 55 mins | Serves: 4

Ingredients

Chicken & Vegetables

• 6 boneless skinless chicken thighs

• 1½ lb baby potatoes, halved or quartered if large

• 12 oz green beans, trimmed

• 3 Tbsp olive oil, divided

• 1½ tsp kosher salt, divided

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp dried oregano

• ½ tsp ground cumin

• ½ tsp black pepper

• Zest of ½ lemon

Creamy Green Tahini

• ½ cup tahini

• ½ cup packed fresh parsley

• ¼ cup packed fresh cilantro, or additional parsley

• 1 small garlic clove

• 3 tbsp fresh lemon juice

• 1 tbsp olive oil

• ½ tsp kosher salt

• ¼ tsp ground cumin

• ¼–½ cup cold water, as needed

Instructions

1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.

2. Toss the potatoes with 1½ tablespoons olive oil, ½ teaspoon salt and a little black pepper. Arrange cut-side down and roast for 15 minutes.

3. Season the chicken. Pat the chicken thighs very dry. Rub with 1 tablespoon olive oil, garlic powder, onion powder, oregano, cumin, remaining salt, black pepper and lemon zest.

4. Add the chicken. Flip the potatoes and arrange the chicken thighs skin-side up on the pan. Roast for 25 minutes.

5. Toss the green beans with the remaining olive oil and a pinch of salt. Add them around the chicken and potatoes.

   For especially bright green beans, steam or blanch them for about 2 minutes first, then drain and dry very well before adding them to the pan.

6. Roast everything for another 10–15 minutes, until the chicken is deeply golden and cooked through. Chicken is safe at 165°F, although thighs are especially tender around 175–185°F.

7. Make the green tahini sauce. Blend the tahini, parsley, cilantro, garlic, lemon juice, olive oil, salt and cumin. Gradually add cold water until the sauce is smooth, creamy and easily drizzleable.

8. Serve. Spoon or drizzle the creamy green tahini over the chicken and vegetables, serving additional sauce alongside.

Tips for the Best Sheet Pan Chicken

• Give the potatoes a head start. They take longer to roast than the green beans.

• Dry the chicken well. This helps the skin get much crispier.

• Don’t crowd the pan. Leaving some space between everything helps it roast instead of steam.

• Add the green beans toward the end so they stay green and don’t shrivel.

• For extra-crispy chicken, broil for 1–2 minutes at the end.

How to Serve It

Drizzle some of the creamy green tahini over the finished chicken and vegetables, then serve the rest on the side. Add fresh herbs and lemon wedges if you have them.

Storage & Reheating

Store the chicken and vegetables separately from the green tahini for up to 3–4 days in the refrigerator. Reheat the chicken and potatoes in the oven or air fryer to bring back their crispness.

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If you try this recipe, I’d love to see it! Snap a photo and tag me @zafo0d on Instagram so I can share your creation.

Looking for more recipes? Try:

• Spinach and Feta Chicken Meatballs with Creamy Lemon Yogurt Sauce

• Oven Braised Chicken Thighs with Fennel

• One-Pan Hot Honey Chicken and Rice

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