Sheet Pan Chicken with Tahini-Parsley Sauce | Fresh Tastes | PBS Food

Delicious Sheet Pan Chicken with Tahini-Parsley Sauce


Follow PBS Food on Pinterest

I know that I should probably be providing a cookie recipe but I really want to give you a recipe that is a solid weeknight winter meal. This is something I make ALL THE TIME. Because it’s simple and dependable and so delicious.



It feeds four people but I make it for my husband and myself and adore the leftovers it provides. The tahini parsley sauce lasts a full week and it is SO good. I put it on everything: eggs, a sandwich, fish and chicken.


The potatoes make it super filling and warming. The olives are a nice briny touch. And the lemon brightens it right up!


Sheet Pan Chicken with Tahini-Parsley Sauce

Count on this sheet pan chicken with tahini-parsley sauce to fill everyone up on a weeknight. (Recipe Credit: Adrianna Adarme of Fresh Tastes)



  • Tahini-Lemon Sauce:
  • 1/4 cup tahini
  • Juice from 1 lemon
  • 2 garlic cloves
  • Kosher salt
  • 1/2 bunch Italian parsley
  • Sheet Pan Chicken: 
  • 1 pound small potatoes 
  • 1/2 cup green olives 
  • 2 tablespoons olive oil 
  • Kosher salt 
  • 1 1/2 pound of chicken ( a mix of thighs, breasts and drumsticks) 
  • Italian parsley, as garnish
  • Lemon slices, as garnish


  1. To Make the Tahini-Lemon Sauce: In a food processor, add the tahini, lemon juice, garlic cloves and a few pinches of salt. Pulse until very smooth. Add the Italian parsley and run the food processor until the parsley is minced. With the mixer running, pour in a 2 to 3 tablespoons of warm water. Continue running the mixer until very smooth. Salt to taste. 
  2. To Make the Sheet Pan Chicken: Preheat oven to 350 degrees F.
  3. On a sheet pan, add the potatoes and green olives. Toss with the olive oil and add a few pinches of salt. Add the chicken and drizzle with olive oil. Sprinkle both sides of the chicken with a few pinches of salt.
  4. Transfer to the oven to roast for 45 to 50 minutes, until the chicken skin is crispy and golden brown on top. 
  5. Serve with the tahini-lemon sauce and wedges of lemon.

Adrianna Adarme - PBS Food Fresh Tastes BloggerAdrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She’s a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.

You Might Also Like

Getting Hungry?

Sign up for weekly recipes