Sheet Pan Chicken with Tahini-Parsley Sauce Recipe | PBS Food

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)

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  • 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.
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