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" 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.
Za'atar Sheet-Pan Chicken
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Ratings & Reviews
Based on 14 ratings
Rating Breakdown
About this Recipe
Tired of complicated weeknight dinners? This Za'atar Sheet-Pan Chicken recipe brings vibrant, savory Mediterranean flavors to your table with minimal fuss, delivering a complete meal all on one pan.
The genius of this recipe lies in its simplicity and the power of the za'atar spice blend. Tossing juicy chicken thighs, tender baby potatoes, and crisp broccoli with fragrant za'atar and olive oil ensures every bite is bursting with flavor. The sheet-pan method guarantees perfectly roasted vegetables and irresistibly crispy chicken skin.
What you'll experience is a symphony of textures and tastes. Imagine incredibly juicy chicken thighs with skin roasted to a golden, crackling crispness, alongside tender fingerling potatoes, and sweet, caramelized red onion wedges. The broccoli florets emerge perfectly cooked, retaining a slight bite and absorbing the rich za'atar seasoning. A bright, creamy tahini drizzle provides a refreshing contrast, tying all the robust flavors together with its earthy, nutty notes.
Feel free to customize this sheet-pan delight to your pantry or preference. While chicken thighs are perfect for their juiciness, you could experiment with other cuts if desired. You can swap out the broccoli for other quick-roasting vegetables like bell peppers or zucchini. If you don't have fresh lemon on hand, a good quality bottled lemon juice can work for the marinade, though fresh is always recommended for the tahini sauce to achieve that vibrant zest. For the tahini, adjust the cold water to reach your desired consistency.
Serve this Za'atar Sheet-Pan Chicken fresh from the oven, with additional lemon wedges on the side, allowing everyone to add an extra burst of citrusy brightness. It’s a satisfying and flavorful meal, perfect for any night of the week.