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.
I first made this dish when craving a flavorful dinner that did not require a lot of effort. The zaatar spice adds a unique depth, and the roasted potatoes soak up all the tasty juices.
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 olive oil, zaatar, salt, pepper, and lemon juice. Set aside to marinate while you prepare the potatoes.
- Prepare Vegetables:
- In another bowl, combine the halved potatoes, red onion, olive oil, salt, and pepper. Toss to coat evenly.
- Arrange on Sheet:
- 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 This meal always brings my family to the table. Everyone loves building their own plate with extra lemon wedges and fresh parsley.
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 Serve straight from the sheet pan for a rustic presentation. This is weeknight cooking at its most flavorful.
Recipe FAQ Section
- → What is zaatar and how does it affect the flavor?
Zaatar is a Middle Eastern spice blend typically made from thyme, oregano, sumac, and toasted sesame seeds. It adds a tangy, herbal, and slightly nutty flavor that enhances the chicken and potatoes.
- → Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken thighs or breasts can be used, but cooking time should be reduced to 25–30 minutes to prevent drying out.
- → What temperature should the dish be cooked at?
Roast the chicken and potatoes at 425°F (220°C) until the chicken skin is golden and the internal temperature reaches 165°F (74°C).
- → Are there suggested vegetable additions for variety?
Cherry tomatoes or sliced bell peppers can be added to the pan for extra color and flavor.
- → How should leftovers be stored and reheated?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.