Za'atar Chicken Sheet Pan Dinner with Roasted Veggies

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 large red bell pepper, chopped
• 1 large zucchini, sliced
• 1 red onion, cut into wedges
• 1/4 cup olive oil
• 2 tbsp za'atar seasoning
• 1 tsp garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss chicken and vegetables with olive oil, za'atar, garlic powder, salt, and pepper.
3. 3 Spread the mixture in a single layer on a sheet pan.
4. 4 Roast in the preheated oven for 40 minutes, or until the chicken is cooked through and the vegetables are tender.
5. 5 Garnish with fresh parsley before serving.

Equipment

• Sheet pan
• Baking sheet

Variations

• Add chickpeas for extra protein.
• Use chicken breasts instead of thighs for a leaner option.

Substitutions

• If za'atar isn't available, use a mix of dried thyme, sesame seeds, and sumac.

Pairings

• Warm pita bread
• Cucumber yogurt sauce

Nutrition

Tips

• For extra crispiness, broil the chicken for an additional 2-3 minutes at the end.
• Feel free to swap in your favorite veggies!

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a 350°F oven.

Serving Suggestions

• Serve with a side of tahini sauce or a simple green salad.

FAQ