Sautéed Chicken Thighs with Roasted Sweet Potato and Garlic-Tahini Sauce

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Juicy pan-seared chicken thighs paired with caramelized roasted sweet potatoes drizzled in a creamy, Whole30-compliant garlic-tahini sauce. This Mediterranean-inspired Whole30 recipe (paleo), ready in about 50 minutes, pairs bone-in, skin-on chicken thighs, sweet potato, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 2 medium (about 1 lb), peeled and cubed into 1-inch pieces sweet potato
• 4 tbsp extra virgin olive oil
• 4 cloves, minced garlic cloves
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 3 tbsp water
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp, divided sea salt
• 1/2 tsp, divided freshly ground black pepper
• 2 tbsp, chopped for garnish fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes (about 1 lb) with 2 tbsp extra virgin olive oil, 1/2 tsp smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread on a baking sheet in a single layer and roast for 25-30 minutes, flipping halfway, until tender and edges are caramelized.
2. Step 2: Meanwhile, pat dry 4 bone-in, skin-on chicken thighs (about 1.5 lbs) and season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Place the chicken thighs skin-side down and cook undisturbed for 7-8 minutes until skin is golden and crispy.
3. Step 3: Flip chicken thighs and reduce heat to medium. Add 4 minced garlic cloves to the pan and cook for 4-5 minutes, spooning pan juices over chicken, until internal temperature reaches 165°F and chicken is cooked through. Remove chicken and keep warm.
4. Step 4: In a small bowl, whisk together 3 tbsp tahini, 2 tbsp fresh lemon juice, 3 tbsp water, 1 tsp ground cumin, and a pinch of salt until smooth and creamy. Add more water if needed to reach a drizzling consistency.
5. Step 5: Plate roasted sweet potatoes alongside chicken thighs and drizzle with garlic-tahini sauce. Garnish with 2 tbsp chopped fresh parsley before serving.