Sheet-Pan Za'atar Chicken

Name: Sheet-Pan Za'atar Chicken
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Asian, Middle Eastern
Ingredients: 5 large yellow potatoes (500g), peeled and cut into wedges; 1 large yellow onion, cut into eighths; 7 small carrots (300g), halved lengthwise and cut into 5 cm pieces; 1 teaspoon kosher salt, divided; 1 tablespoon olive oil, divided; 10 large cloves garlic, crushed into a paste; 2 teaspoons kosher salt; 1/4 cup (60 ml) olive oil; 1/4 cup (22g) za‘atar; 2 teaspoons onion powder; 1/4 teaspoon black pepper; 1/4 cup (60 ml) honey; 1 tablespoon apple cider vinegar; 2 bone-in, skin-on chicken thighs (1.2 kg), patted dry; Pita bread, for serving

6 steps

Prep:10minCook:40min

A delicious Sheet-Pan Za'atar Chicken dish combining herby za'atar seasoning with a honey-garlic marinade, served with vegetables and pita bread.

Updated at: Thu, 21 Aug 2025 21:17:22 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1019 kcal (51%)

Total Fat68 g (97%)

Carbs48.5 g (19%)

Sugars23.3 g (26%)

Protein53.2 g (106%)

Sodium1694.3 mg (85%)

Fiber5 g (18%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Vegetables

500gyellow potatoes

large, peeled and cut into wedges

1yellow onion

large, cut into eighths

300gcarrots

small, halved lengthwise and cut into 5 cm pieces

1 teaspoonkosher salt

divided

1 tablespoonolive oil

divided

10 clovesgarlic

large, crushed into a paste

2 teaspoonskosher salt

¼ cupolive oil

¼ cupza‘atar

2 teaspoonsonion powder

¼ teaspoonblack pepper

¼ cuphoney

1 tablespoonapple cider vinegar

2chicken thighs

bone-in, skin-on, patted dry

Pita bread

for serving

Instructions

Step 1

Preheat the oven to 425°F (220°C). Line a large, rimmed sheet pan with parchment paper.

Step 2

Add the potatoes, onion, and carrots to a large bowl. Season with 1/2 teaspoon salt, drizzle with 1 tablespoon oil, and mix all the ingredients together. Transfer to the prepared sheet pan and spread in a single layer.

Step 3

In a small bowl, combine the garlic, 1/4 cup olive oil, za'atar, 2 teaspoons salt, onion powder, pepper, honey, and vinegar, and mix well.

Step 4

Place the chicken thighs on the sheet pan with the vegetables. Pour all the marinade over the chicken, working it into each piece, ensuring both sides are coated. Mix a few tablespoons of the marinade into the vegetables as well.

Step 5

Bake for 35 to 40 minutes, until the thighs are golden brown and cooked through (the chicken should be white on the inside and the juices run clear).

Step 6

Spoon the vegetables onto a platter and top with the chicken. Serve with pita bread and slaw or salad.