Za'atar Sheet-Pan Chicken
This easy sheet-pan dinner recipe features juicy chicken thighs, baby potatoes, and broccoli, tossed in za'atar spice blend and roasted to crispy perfection.
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" florets
- 1 red onion, cut into 1"-thick wedges
- 1/4 c. tahini
- 3 tbsp. cold water
- Lemon wedges, for serving
Directions
- 1
In a large bowl, whisk za’atar, 6 tablespoons oil, 4 tablespoons lemon juice, and 1 tablespoon salt. Transfer 1/4 cup marinade to a small bowl and set aside. Add chicken to remaining marinade and toss to coat. Cover and let sit at room temperature 30 minutes.
- 2
Preheat oven to 425°. Add potatoes to bowl with chicken and toss to coat, then arrange chicken skin side up and potatoes cut sides down on a large baking sheet. Pour any remaining marinade over. Bake chicken and potatoes 15 minutes.
- 3
Meanwhile, in a medium bowl, toss broccoli and onion with reserved marinade, 2 tablespoons oil, and 1/2 teaspoon salt. Remove sheet pan from oven. Transfer broccoli and onion to pan, making sure vegetables make contact with pan as much as possible.
- 4
Continue to bake until vegetables are tender and chicken is cooked through (an instant-read thermometer inserted into thickest part should register 165°), about 20 minutes more.
- 5
Meanwhile, in a small bowl, whisk tahini, water, and remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt. Drizzle over chicken and vegetables. Serve with lemon wedges alongside.