Sheet Pan Za’atar Chicken with Veggies

Make za’atar chicken the easy way! In this one-pan dinner, chicken thighs, carrots, and potatoes roast together in a garlicky lemon and za’atar sauce until everything is tender, lightly charred, and fragrant. 

Za’atar is a Middle Eastern spice blend that combines fragrant wild thyme with savory sesame seeds and tart sumac. In the Levant region where it’s from, it’s typically served like a “dry dip.” You dunk Pita Bread first in olive oil, then coat it in as much za’atar as you can manage. For this simple za’atar chicken recipe, the wonder-blend coats the chicken thighs and veggies just like that perfect bite of pita, giving everything an irresistible savory-meets-tart flavor. 

I’ve experimented with many versions of za’atar with chicken, tossing it with breadcrumbs to make crispy Za’atar Breaded Chicken or using it to bring a bold Mediterranean flavor to skillet-roasted chicken breasts. For this extra easy recipe, I’m introducing za’atar my favorite weeknight dinner essentials: chicken thighs and a trusty sheet pan.

The bone-in thighs stay juicy while the hot oven and sheet pan do the work with little fuss, and the lemon-garlic-za’atar sauce takes this flavor party to the next level. It’s a whole meal in one and only requires about 15 minutes of hands-on time. The sheet pan comes through yet again! 

Table of Contents

1. What is in Za’atar Chicken?
1. Meat and Produce
2. Pantry
2. Ingredient Spotlight
3. Swaps and Subs
4. How to Make Chicken with Za’atar
1. Season the Chicken and Veggies
2. Roast and Serve
5. What to Serve with Za’atar Chicken 
6. More Sheet Pan Chicken Recipes
7. Sheet Pan Za’atar Chicken with Veggies Recipe

What is in Za’atar Chicken?

Middle Eastern pantry staples bring a vibrant flavor to this simple weeknight chicken recipe. You’ll need: 

Meat and Produce

• Chicken thighs: Bone-in skin-on chicken thighs stay juicy, and the skin crisps up nicely in the oven.
• Garlic: Adds a layer of sweet and savory depth.
• Lemons: Bring fresh acidity to balance the savory flavor.
• Fresh veggies: I used a combination of Yukon gold potatoes, carrots, and red onion.

Pantry

• Za’atar: Made with wild thyme, sesame seeds, and sumac, za’atar gives the chicken a boldly aromatic, savory, and tart flavor.
• Sumac: For balance, I like even more sumac in this recipe (see Ingredient Spotlight below for more). 
• Sweet paprika: Sometimes labeled “paprika,” this dried and ground chili pepper adds a subtle heat. 
• Extra virgin olive oil: Infuses the chicken with flavor. Use a high-quality extra virgin variety (stock up at our shop).
• Kosher salt and black pepper: Coax out the other flavors.
• Blanched almonds: Optional, but their crunch gives the dish a more interesting texture.
• Parsley: Adds freshness.

Ingredient Spotlight

Za’atar may be the main character for Za’atar Chicken—and you can read all about this vibrant spice blend in our guide to Za’atar and how to use it. But its co-star, sumac, plays an equally important role here. Made from the dried sumac shrub, this bright red spice imparts a tart flavor similar to lemon zest but without the bitterness. It’s also lightly smoky and tannic, lending a puckery quality like a dry red wine.

Though za’atar already has sumac in the mix, I wanted a more assertive acidity to match the lemon juice and lift the savory, aromatic flavors of the chicken. It gives this simple sheet pan dinner a perfect balance: rich and comforting yet citrusy and light. 

• READ MORE: What Is Sumac? Uses and Recipes
• TRY IT: Order my favorite Za’atar Blend and Sumac from our shop.
• BEST SUBSTITUTE: It won’t give quite the depth of flavor as roasting the chicken with the sumac, but you can grate on lemon zest before serving in a pinch.

Swaps and Subs

In this recipe, the magic is in the garlic-za’atar sauce, so you can tweak and adjust everything else depending on what’s lurking in your veggie drawer or what you’re feeling that day. Some ideas:

• Chicken thighs: Other cuts of chicken, sausages, portobello mushrooms, cauliflower steaks, or even blocks of feta cheese. You can also use quicker-cooking proteins like salmon, just be sure to roast the veggies first and add the salmon in the final 10-15 minutes or so.
• Lemon: You can swap out the lemon for lime in this recipe and still see great results.
• Veggies: Any fairly quick-cooking veggies you have on hand—Bell peppers, zucchini, mushrooms, cherry tomatoes.
• Almonds: Any chopped nut you like—Hazelnuts (preferably blanched), pine nuts, walnuts, or pistachios.
• Parsley: Other tender green herbs—Mint, cilantro, basil.
• Za’atar: Italian Seasoning + lemon zest. It won’t be quite the same, but will give you a similar aromatic-tart quality if you don’t have your typical Middle Eastern spices on-hand. Here is my homemade Italian Seasoning recipe.

How to Make Chicken with Za’atar

The key to this easy za’atar chicken is to be bold: Use your hands to get the marinade all over the meat, including under the skin (feel free to use gloves). Here are the steps:

Season the Chicken and Veggies

• Get ready. Position a rack in the middle of the oven and heat to 425°F.
• Make the Za’atar-Garlic Sauce. In a small bowl, whisk together 2 tablespoons za’atar, 2 teaspoons sumac, 1 teaspoon paprika, 6 minced garlic cloves, the juice of 2 lemons, and enough olive oil to coat the chicken (1/2 cup or so). 
• Prep the veggies, arranging on a large sheet pan as you go. Peel and cut 5 Yukon gold potatoes and 5 carrots into 2-inch pieces. Slice 1 large red onion into 1-inch half moons. 
• Season the veggies. Sprinkle with a big pinch of salt and pepper, then drizzle 3 to 4 tablespoons of the za’atar-garlic sauce over top. Mix well with your hands so they’re well coated. Spread the vegetables on the sheet pan without overlapping. 
• Flavor the chicken. Pat 8 bone-in, skin-on chicken thighs dry and loosen the skins by gently sliding beneath the skin with your finger, separating the skin from the meat. Season generously with salt and pepper on both sides and underneath the skins (very important). Now season underneath the skins again with the remainder of the Za’atar-Garlic Sauce. 
• Roast the chicken. Nestle the chicken into the vegetables. If you have any of the za’atar-garlic sauce left, drizzle it over top. Cover with foil and bake on the center rack of your heated oven for about 25 minutes, then carefully discard the foil and return to the oven for another 30 minutes, or until the chicken is fully cooked through and the skins have begun to brown and crisp in many parts. 

Roast and Serve

• In the final 5 minutes, toast the almonds (optional). Toss 1/3 cup of almonds with a drizzle of olive oil. Sprinkle over the almost-cooked chicken and bake until they’re almonds lightly toasted, about 5 minutes. 
• Serve. Remove from the oven and allow the chicken to rest for 5 to 10 minutes. Sprinkle with 1/4 cup chopped parsley and a pinch more za’atar and serve. 

What to Serve with Za’atar Chicken 

This za’atar chicken recipe has the protein, vegetables, and starch (potatoes) all in one, so it’s really a one-pan meal. You can always add a salad and a sauce, though, for more variety on your table.

Even given its distinctly Middle Eastern flavor profile, za’atar chicken is surprisingly versatile. If you’re a condiment person (same), this creamy yet dairy-free Tahini Sauce would be fantastic drizzled over top. This Bell Pepper Salad with Mini Sweet Peppers would bring some welcome crunch and freshness as well.

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