So easy, so delicious. It's the sauce that makes this stand out from other sheet pan dinners.
Ingredients
Chicken thighs (one per person)
Any vegetables you have in the refrigerator for roasting
Chickpeas (rinsed and dried in a paper towel)
Tahini
Plain yogurt
Olive oil
Lemon
Paprika
Directions
Place chicken at one end of the sheet pan. Next to that put the vegetables with the most moisture and so on until you get to the chickpeas, which are at the end of the pan. My usual lineup is chicken, bell peppers, carrots, potatoes, chickpeas.
Make the sauce to put on top of the chicken using equal parts tahini and plain yogurt along with juice of one lemon. The consistency should be between a sauce and a paste. If it's too thick you can add some hot water. Slather this on top of the chicken, being careful not to touch the chicken with the spoon to prevent cross contamination. Place one generous slice of lemon atop each thigh.
Salt and pepper all. Drizzle olive oil over everything but the chicken. Sprinkle paprika over the chickpeas. Cook at 400 degrees for 30 minutes. Drizzle remaining sauce over all when serving.
