Save It A vibrant, Middle Eastern-inspired sheet pan dinner featuring juicy zaatar-spiced chicken thighs and crispy roasted potatoes, all cooked together for maximum flavor and minimal cleanup.
The first time I made this dish, the aroma of zaatar filled my kitchen and the whole family gathered quickly. The sheet pan method made it so easy, and everyone loved how the chicken and potatoes soaked up the Middle Eastern spices.
Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs, 2 tablespoons olive oil, 2 tablespoons zaatar spice blend, 1 teaspoon kosher salt, ½ teaspoon black pepper, Juice of ½ lemon
- Vegetables: 1½ pounds (700 g) baby potatoes (halved), 1 medium red onion (cut into wedges), 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Garnish: 2 tablespoons fresh parsley (chopped), Lemon wedges (for serving)
Instructions
- Prep Oven:
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Marinate Chicken:
- In a large bowl, toss the chicken thighs with 2 tablespoons olive oil, zaatar, 1 teaspoon salt, ½ teaspoon pepper, and lemon juice. Set aside to marinate while you prepare the potatoes.
- Prepare Veggies:
- In another bowl, combine the halved potatoes, red onion, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss to coat evenly.
- Assemble Pan:
- Spread the potatoes and onions evenly on the prepared baking sheet. Nestle the marinated chicken thighs skin-side up among the vegetables.
- Roast:
- Roast for 35–40 minutes, or until the chicken skin is golden and crisp and the potatoes are tender. Chicken should reach an internal temperature of 165°F (74°C).
- Finish & Serve:
- Remove from the oven. Rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
Save It When we shared this dinner at the table, my kids reached for seconds and my husband complimented the crispy potatoes. It quickly became a regular request for our family night.
Variations
Add cherry tomatoes or sliced bell peppers along with the other vegetables for extra flavor and color.
Wine Pairings
This sheet pan zaatar chicken pairs well with Sauvignon Blanc or a light-bodied Pinot Noir.
Serving Suggestions
Serve with a side salad of cucumber, tomato, and fresh herbs to complement the Middle Eastern flavors.
Save It Enjoy this vibrant dinner with minimal prep and cleanup. The zaatar brings warmth and flavor that everyone will crave again soon.
Recipe FAQs
- → What is zaatar and how does it enhance the dish?
Zaatar is a Middle Eastern spice blend usually made from thyme, sumac, sesame seeds, and salt. It adds a fragrant, earthy, and tangy flavor that complements the chicken and vegetables perfectly.
- → Can boneless chicken be used instead?
Yes, boneless chicken thighs or breasts can be substituted. Adjust cooking time to 25–30 minutes to avoid overcooking.
- → How can I ensure crispy chicken skin?
Roast the chicken skin-side up on a high heat (425°F) and avoid overcrowding the pan to allow even crisping.
- → Are there vegetable alternatives to add variety?
Cherry tomatoes or sliced bell peppers can be added alongside the potatoes and onion for extra color and flavor.
- → What sides pair well with this dish?
Light salads, warm pita bread, or a crisp white wine such as Sauvignon Blanc balance this hearty meal nicely.