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A close up photo of sheet pan za'atar chicken with veggies next to a small bowl of chopped parsley.
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5 from 3 votes

Sheet Pan Za’atar Chicken with Veggies

A no-fuss weeknight dinner that packs a big punch in terms of flavor. Feel free to swap out the veggies you have on-hand. Serve on its own or toss together an easy salad while the chicken roasts.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Entree
Cuisine: Mediterranean/Middle Eastern
Diet: Gluten Free, Low Lactose
Servings: 8
Author: Suzy Karadsheh

Ingredients

For the Za’atar-Garlic Sauce

For the Chicken and Veggies

  • 5 Yukon gold potatoes, peeled and cut into large pieces (about 2-inches)
  • 5 carrots, peeled and cut into large pieces (about 2-inches)
  • 1 large red onion, peeled, halved and sliced into thick half moons (about 1-inch)
  • Kosher salt
  • Black pepper
  • 8 bone-in, skin-on chicken thighs and drumsticks
  • 1/3 cup blanched almonds (optional)
  • 1/4 cup chopped fresh parsley, for garnish

Instructions

  • 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 the za’atar, sumac, paprika, garlic, lemon juice and enough olive oil to coat the chicken (1/2 cup or so).
  • Prep the veggies. Arrange the potatoes, carrots and onions on a large sheet pan and season with a big pinch of salt and pepper. Drizzle 3 to 4 tablespoons of the za’atar-garlic sauce over the vegetables and mix well with your hands so they’re well coated. Spread the vegetables on the sheet pan without overlapping.
  • Flavor the chicken. Pat the chicken dry and loosen the skins a bit by gently sliding beneath the skin with your finger, separating the skin from the meat (you can use gloves). 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.
  • In the final 5 minutes, toast the almonds (optional). If you’re serving with the almonds, toss them 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 the parsley and a pinch more za’atar and serve.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, za’atar, and sumac used in this recipe.
  • Make sure to really massage the sauce into the meat, including under the skin. This will give it a bold flavor without a long marinating time. 

Nutrition

Calories: 465.4kcal | Carbohydrates: 29g | Protein: 27.9g | Fat: 27.1g | Saturated Fat: 6.8g | Polyunsaturated Fat: 5.8g | Monounsaturated Fat: 11.7g | Trans Fat: 0.1g | Cholesterol: 141.6mg | Sodium: 148.2mg | Potassium: 990.4mg | Fiber: 5.5g | Sugar: 4.2g | Vitamin A: 6809.9IU | Vitamin C: 42.2mg | Calcium: 85.5mg | Iron: 3.7mg

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