Ingredients
3 tbsp. za’atar spice blend
10 tbsp. extra-virgin olive oil, divided
6 tbsp. fresh lemon juice, divided
1 tbsp. plus 1 tsp. kosher salt, divided
4 skin-on, bone-in chicken thighs (about 2 lb. total)
1 lb. fingerling potatoes, halved lengthwise
8 oz. broccoli, trimmed and cut into 1" florets
1 red onion, cut into 1"-thick wedges
1/4 c. tahini
3 tbsp. cold water
Lemon wedges, for serving
Preparation
Step 1In a large bowl, whisk za’atar, 6 tablespoons oil, 4 tablespoons lemon juice, and 1 tablespoon salt. Transfer 1/4 cup marinade to a small bowl and set aside. Add chicken to remaining marinade and toss to coat. Cover and let sit at room temperature 30 minutes.Step 2Preheat oven to 425°. Add potatoes to bowl with chicken and toss to coat, then arrange chicken skin side up and potatoes cut sides down on a large baking sheet. Pour any remaining marinade over. Bake chicken and potatoes 15 minutes.Step 3Meanwhile, in a medium bowl, toss broccoli and onion with reserved marinade, 2 tablespoons oil, and 1/2 teaspoon salt. Remove sheet pan from oven. Transfer broccoli and onion to pan, making sure vegetables make contact with pan as much as possible.Step 4Continue to bake until vegetables are tender and chicken is cooked through (an instant-read thermometer inserted into thickest part should register 165°), about 20 minutes more.Step 5Meanwhile, in a small bowl, whisk tahini, water, and remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt. Drizzle over chicken and vegetables. Serve with lemon wedges alongside.
We’ve made a lot of great sheet-pan dinners, but this za’atar chicken recipe is a new favorite. Bone-in chicken thighs, baby potatoes, broccoli, and red onion are all tossed in a simple olive oil, lemon juice, and za’atar marinade, then roasted to crispy, schmaltzy perfection. And just to kick it up another notch, we’re drizzling it all in a creamy tahini sauce to finish it off. Read on for more information and tips on this easy sheet-pan dinner. Craving more chicken? Check out this balsamic-glazed chicken. What sheet pan should I use for this? Should I line it with foil or parchment? The best sheet pan to use for this recipe is a rimmed baking sheet that’s at least 16"-by-12"—any smaller and the chicken and vegetables might not all fit. While we don’t recommend lining it with parchment (it will prevent the potatoes from getting crispy), you could definitely line with foil if you wanted for easier cleanup. Can I use boneless, skinless chicken thighs? Using bone-in, skin-on chicken thighs ensures your chicken will stay super-juicy while it roasts (plus a ton of great schmaltz that soaks into the veggies and helps the potatoes get crispy!). That said, you can definitely swap in boneless, skinless chicken thighs if that’s what you have on hand. What is za’atar? Za’atar is a Middle Eastern spice blend primarily made of dried thyme, sesame seeds, and sumac, used to season anything from chicken to vegetables to flatbreads. For more details, check out our handy guide to za’atar. What’s in the tahini sauce? This simple sauce is mostly tahini, blended with cold water, lemon juice, and olive oil. We love the way the tahini teams up with the sesame seeds in the za’atar to create a unified flavor throughout the dish. While you can definitely make the sheet-pan dinner without the sauce, we highly recommend making it—it’s four ingredients, most of which you’re already using for the marinade, and you can even make it ahead of time if you want and refrigerate it until you’re ready to serve. Did you make this recipe? Let us know how it went in the comments!
