Easy Sheet Pan Za’atar Chicken Dinner
Clean eating has never tasted better with my Za’atar Chicken Sheet Pan Dinner. Juicy chicken thighs are roasted with red onions, creamy yukons and sweet red bell peppers and seasoned with my Homemade Za’atar Spice Blend. Just like my Italian Chicken Thighs, these Za’atar Chicken thighs come together in less than 30 minutes. Sheet pan chicken dinners are perfect for weeknights, or any time you need a well balanced but fast meal.
There is definitely no shortage of flavor in za’atar dishes. It’s such a versatile spice as it’s used in my Za’atar Croutons, Za’atar Fries, Middle Eastern Spatchcock Chicken and my Za’atar Salmon. Za’atar is Middle Eastern spice blend that typically has sesame seeds, oregano, dried thyme and sumac.
Why this recipe works
- Easy sheet pan recipes like my Sheet Pan Chicken Sausage with Vegetables or my Sheet Pan Salmon with Sweet Potatoes and Broccoli or my Sheet Pan Chicken Shawarma make cooking a breeze with easy clean-up.
- This sheet pan meal is packed with protein and great for meal prep.
- Versatile, you change out the vegetables to fit your taste buds.
Ingredients
- Chicken thighs. Use boneless and skinless thighs as this will cook up faster. You can use skin on and bone in chicken thighs but you will need to adjust the cooking time.
- Extra virgin olive oil.
- Red bell pepper. Red bell pepper adds natural sweetness.
- Red onion.
- Yukon gold potatoes. The buttery texture of the potatoes pair well with the seasonings and chicken thighs. Sweet potatoes or red potatoes would work too.
- Za’atar seasoning. Use my Homemade Za’atar Spice Mix or use a store bought one.
- Fresh parsley. Adding fresh herbs after the dish is done makes the flavors come alive.
How to make this Za’atar Chicken Sheet Pan Dinner
Step One: Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
Step Two: Place the potatoes, red onions and bell peppers on the prepared baking sheet. Put the chicken thighs on top and then spread into a single layer.
Step Three: Spread the seasoning evenly over the top and drizzle with the olive oil. Using your hands (with gloves) combine the spices and oil into the chicken and veggies , making sure everything is coated.
Step Four: Bake for 25-30 minutes or until the chicken reaches 165 degrees and the potatoes are fork tender and golden brown. Remove from the oven and sprinkle with fresh parsley. Serve with your favorite side dishes.
Storing and reheating
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave, covered for about 1-2 minutes.
Helpful tips for this Za’atar Chicken Sheet Pan Dinner
- Use boneless skinless chicken thighs for faster cooking. You can use bone in and skin-on chicken thighs but be sure to increase the baking time. The internal temperature of chicken should 165 degrees F.
- Do not overcrowd the pan to ensure the potatoes and chicken roast and not steam.
- Use a large rimmed baking sheet so that the juices don’t escape and parchment paper for easy clean up.
Serving suggestions
- Serve this sheet-pan dinner with tasty side dishes like my Garlic Turmeric Rice, Cumin Sweet Potatoes or with pita bread, plain quinoa or leafy greens salad.
- Change the white potatoes to sweet potatoes or add in other healthy vegetables like cauliflower, green beans, broccoli, butternut squash or carrots.
- Change the seasoning to my Zesty Italian Seasoning, Shawarma Spice Recipe or my All Purpose Seasoning for variety or drizzle hot sauce for spice.
- Add a squeeze of lemon juice after it’s done cooking or add lemon zest to the spice blend.
- Use chicken breasts for lower fat.
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Did you make this recipe and love it? Please leave a comment and give it a 5 Star Rating! THANK YOU!
This za’atar chicken recipe has been on repeat the last few weeks and for good reason. The whole family is defintely loving it and sheet pan dinners always save me time and energy. I hope you enjoy this easy recipe!
Za’atar Chicken Sheet Pan Dinner
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Ingredients
- 1 pound chicken thighs boneless and skinless
- 4 tablespoons extra virgin olive oil
- 1 red bell pepper sliced
- ½ red onion sliced
- 4 yukon gold potatoes small or medium size , cut into 4’s
- 2 tablespoons za’atar seasoning
- 1/4 cup fresh parsley
- salt as needed
Instructions
- Preheat the oven to 375 degrees F. Line a large sheet pan with parchment paper.
- Place the potatoes, red onions and bell peppers on the sheet pan. Put the chicken thighs on top.
- Spread the seasoning evenly over the top and drizzle with the olive oil. Using your hands (with gloves) combine the spices and oil into the chicken and veggies , making sure everything is coated.
- Bake for 25-30 minutes or until the chicken reaches 165 degrees and the potatoes are fork tender. Remove from the oven and sprinkle with fresh parsley. Serve with your favorite side dishes.
Notes
Store in an airtight container in the fridge for up to 2-3 days. Reheat in the microwave for about 1-2 minutes. Helpful tips:
Use boneless skinless chicken thighs for faster cooking. You can use skin on and bone in thighs but be sure to increase the baking time.
Do not over crowd the pan to ensure the potatoes and chicken roast and not steam.
Nutrition
Making this recipe? I would love to see it! Tag me on Instagram @whensaltyandsweetunite or use hashtag #whensaltyandsweetunite .
