Save 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, my kitchen filled with the earthy aroma of zaatar and roasting potatoes, making dinnertime extra special. It quickly became my go-to recipe for easy weeknight meals that still feel festive.
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
- Prepare the Oven:
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Marinate the 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 preparing the potatoes.
- Prepare the Vegetables:
- In another bowl, combine the halved potatoes, red onion, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss to coat evenly.
- Arrange on Sheet 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 and Serve:
- Remove from the oven. Rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
Save This sheet pan dinner became a lifesaver during busy family evenings, always bringing smiles when we gather around the table to share its bold flavors.
Required Tools
Large rimmed baking sheet, mixing bowls, chefs knife, cutting board, tongs or spatula
Allergen Information
Contains no major allergens. Always check zaatar blend for sesame and other potential allergens.
Nutritional Information (per serving)
Calories: 480, Total Fat: 26 g, Carbohydrates: 32 g, Protein: 30 g
Save This recipe is perfect for a weeknight or a festive gathering. The zaatar brings everyone together for a memorable meal.
Common Questions
- → What is zaatar and how does it affect the flavor?
Zaatar is a Middle Eastern spice blend combining thyme, sumac, sesame, and other herbs. It adds an earthy, tangy, and slightly nutty flavor to the chicken, enhancing its overall taste.
- → Can I use boneless chicken instead of bone-in?
Yes, boneless chicken thighs or breasts can be used. Adjust the cooking time to 25–30 minutes to avoid overcooking and maintain juiciness.
- → How do I ensure the potatoes are crispy?
Toss the halved baby potatoes with olive oil, salt, and pepper before roasting. Spreading them evenly on the sheet pan and roasting at a high temperature helps achieve a crispy exterior and tender interior.
- → What are good serving suggestions for this dish?
Serve with lemon wedges and fresh parsley to brighten the flavors. It pairs well with a crisp white wine like Sauvignon Blanc or a light-bodied red such as Pinot Noir.
- → Can I add other vegetables to the sheet pan?
Absolutely. Cherry tomatoes or sliced bell peppers can be added alongside the potatoes and onions for extra flavor and color.