Sheet Pan Za’atar Chicken
This is a flavorful, easy-to-make, Mediterranean-style meal perfect for busy weeknights.
This Sheet Pan Za’atar Chicken is a flavorful, easy-to-make, Mediterranean-style meal perfect for busy weeknights. This meal features juicy, marinated chicken thighs coated in a Greek yogurt za’atar marinade and is roasted alongside a medley of vegetables and potatoes. With minimal prep and requiring just one sheet pan, cleanup is a breeze!
Za’atar is a Middle Eastern spice blend that mixes oregano, sumac, thyme, marjoram, sesame seeds, thyme, salt and pepper. It adds an earthy, zesty flavor to salads, dressings and marinades. The Greek yogurt marinade locks in the juices and helps create tender chicken, while adding protein and a tangy flavor.
If you are looking to meal prep, this recipe is a great option! Prepare this recipe on the weekend and portion it out for complete meals packed with protein, veggies and starch.
Looking for more easy one-pan recipes? Try my Creamy Cajun Sausage Rice Skillet, Cheesy Ground Turkey Sweet Potato Skillet, Lemon Chicken Orzo or Cheese Butternut Squash Orzo.
Sheet Pan Za’atar Chicken
Ingredients
- 1 ½ to 2 pounds bone-in skin-on chicken thighs
- 1 ½ cup Greek yogurt
- 2 teaspoons olive oil extra virgin
- ½ lemon juiced
- 4 garlic cloves minced
- 3 tablespoons za’atar seasoning mix
- 1 teaspoon kosher salt
- ⅛ teaspoon black pepper
For the Vegetables and Potatoes
- 3 teaspoons olive oil extra virgin
- 2 teaspoons za’atar seasoning mix
- ½ pound baby potatoes cubed
- 5 whole small carrots peeled (or about 1 ½ cups carrots chopped}
- ½ small red onion thinly sliced
- ½ of a head of cauliflower cut into small florets
- 1 lemon sliced
- Fresh parsley for garnish
- Freshly crumbled feta cheese for garnish
Za'atar Seasoning Mix
- 2 tablespoons dried oregano
- 2 tablespoons sumac
- 2 tablespoons sesame seeds
- 1 tablespoon marjoram {or sub in more oregano}
- 1 tablespoon thyme
- 1 teaspoon sea salt
- ⅛ teaspoon black pepper
Instructions
Homemade za'atar mix
- In a small bowl, combine the oregano, sumac, sesame seeds, marjoram, thyme, sea salt and pepper, and mix well. Set aside.
Marinade
- In a medium bowl, mix the Greek yogurt, olive oil, lemon, garlic, 3 tablespoons za'atar mix, salt and pepper and stir until combined.
- Add the chicken thighs to a large mixing bowl and add the yogurt za’atar marinade. Mix well until the chicken is fully coated. Refrigerate for two hours.
- Preheat the oven to 425°F.
- In a large mixing bowl, add the potatoes, carrots, red onion, cauliflower, lemon slices. Add the olive oil and the two teaspoons za’atar seasoning and toss the vegetables and potatoes until combined.
- On a large non-stick baking sheet, lay out the vegetables and potatoes. Nestle the chicken into the vegetables and potatoes. Sprinkle more za’atar seasoning over the sheet pan meal.
- Cover the sheet pan with foil and bake for 20 minutes. Remove the foil and bake the sheet pan another 35 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove the sheet pan from the oven and let sit for five minutes. Garnish with fresh parsley and crumbled feta cheese. Serve with couscous.
Notes
- You can use plain yogurt; it will just have less protein and less tangy flavor. It is also typically is a bit thinner.
