Za'atar Sheet-Pan Chicken

Why Make This Recipe

Za’atar Sheet-Pan Chicken is a delicious and easy meal that brings Middle Eastern flavors to your dinner table. This dish features juicy chicken thighs marinated with za’atar, a blend of herbs and spices. It also includes colorful vegetables, making it not only tasty but also visually appealing. Plus, cooking everything on one pan means less cleanup for you!

How to Make Za’atar Sheet-Pan Chicken

Ingredients:

3 Tbsp. za’atar spice blend
10 Tbsp. extra-virgin olive oil, divided
6 Tbsp. fresh lemon juice, divided
1 Tbsp. plus 1 tsp. kosher salt, divided
4 skin-on, bone-in chicken thighs (about 2 lb. total)
1 lb. fingerling potatoes, halved lengthwise
8 oz. broccoli, trimmed and cut into 1-inch florets
1 red onion, cut into 1-inch-thick wedges
1/4 cup tahini
3 Tbsp. cold water
Lemon wedges, for serving

Directions:

In a large bowl, whisk together za’atar, 6 tablespoons olive oil, 4 tablespoons lemon juice, and 1 tablespoon salt. Set aside 1/4 cup of the marinade in a small bowl. Add the chicken to the remaining marinade and toss to coat. Cover the bowl and let the chicken marinate at room temperature for 30 minutes.
Preheat your oven to 425°F (220°C). Add the halved potatoes to the bowl with the marinated chicken and toss to coat them as well. Arrange the chicken skin-side up and the potatoes cut sides down on a large baking sheet. Pour any remaining marinade over the top. Bake for 15 minutes.
Meanwhile, in a medium bowl, toss the broccoli and onion with the reserved marinade, 2 tablespoons of olive oil, and 1/2 teaspoon salt. After 15 minutes, carefully remove the baking sheet from the oven. Add the broccoli and onion to the pan, making sure they touch the surface of the pan as much as possible.
Continue baking until the vegetables are tender and the chicken is fully cooked, reaching an internal temperature of 165°F (74°C). This will take about 20 more minutes.
In a small bowl, whisk together tahini, cold water, remaining 2 tablespoons of olive oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt. Drizzle this mixture over the chicken and vegetables when they are done. Serve with lemon wedges on the side.

How to Serve Za’atar Sheet-Pan Chicken

Za’atar Sheet-Pan Chicken is best served hot right from the oven. The dish looks great on a big platter, showcasing the golden chicken, crispy potatoes, and vibrant veggies. You can serve it with extra lemon wedges to add a burst of freshness. It pairs nicely with pita bread, rice, or a light salad.

How to Store Za’atar Sheet-Pan Chicken

If you have leftovers, let them cool down and store them in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply warm them in the oven or microwave until heated through.

Tips to Make Za’atar Sheet-Pan Chicken

Make sure to marinate the chicken for at least 30 minutes to let the flavors soak in.
Use a meat thermometer to check if the chicken is done. It should read 165°F (74°C).
Feel free to add other vegetables you like or have on hand, such as bell peppers or carrots.

Variation

You can easily alter the recipe by using boneless, skinless chicken breasts instead of thighs for a leaner option. Additionally, try using different vegetables like zucchini or asparagus for a variety of flavors.

FAQs

1. Can I use other types of chicken?
Yes, you can use boneless chicken breasts or even chicken drumsticks. Just adjust the cooking time as needed.

2. What can I substitute for za’atar?
If you don’t have za’atar, you can mix equal parts dried oregano, thyme, and sesame seeds for a similar flavor.

3. Is tahini necessary in this recipe?
While tahini adds creaminess and flavor, you can skip it if you prefer a lighter dish or if you’re allergic. You can serve the chicken and veggies with just lemon juice instead.