Za'atar Sheet-Pan Chicken

This easy sheet-pan dinner recipe features juicy chicken thighs, baby potatoes, and broccoli, tossed in za'atar spice blend and roasted to crispy perfection.

Good

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 2

Step 2Preheat 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.

Step 3

Step 3Meanwhile, 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.

Step 4

Step 4Continue 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.

Step 5

Step 5Meanwhile, 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.

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