Save to Pinterest 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 for a weeknight dinner when I craved something hearty but quick to prepare. The zaatar and lemon brighten the whole meal, making it a favorite in my household.
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
- Preheat 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 2 tablespoons olive oil, zaatar, 1 teaspoon salt, ½ teaspoon pepper, and lemon juice. Set aside to marinate while you prepare the potatoes.
- Prepare 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 & Roast:
- Spread the potatoes and onions evenly on the prepared baking sheet. Nestle the marinated chicken thighs skin-side up among the vegetables. 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 to Pinterest My family loves gathering around the table for this colorful meal, and the aromas fill the house with excitement as it roasts.
Variations
Add cherry tomatoes or sliced bell peppers for more veggies, or substitute boneless chicken if you prefer a quicker cook time.
Serving Suggestions
This hearty dish pairs perfectly with a crisp white wine or a light-bodied red. Serve with a simple salad or some warmed pita.
Tool Tips
Use a large rimmed baking sheet for best results, and toss the ingredients in big mixing bowls for even seasoning.
Save to Pinterest This sheet pan dinner delivers big flavor with little fuss. Enjoy a taste of the Middle East made right in your kitchen.
Recipe FAQs
- → What is zaatar and how does it influence the flavor?
Zaatar is a Middle Eastern spice blend combining herbs, sesame seeds, and sumac, bringing earthy, tangy, and nutty notes that enhance the chicken’s savory profile.
- → Can I use boneless chicken thighs instead of bone-in?
Yes, boneless thighs work well but reduce the cooking time to about 25–30 minutes to avoid drying out the meat.
- → What temperature ensures the chicken is fully cooked?
Chicken should reach an internal temperature of 165°F (74°C) for safe consumption, and can be checked with a meat thermometer.
- → What vegetables pair well with this dish?
Halved baby potatoes and red onions roast beautifully, but cherry tomatoes or sliced bell peppers can be added for extra flavor and color.
- → How can I achieve crispy skin on the chicken?
Roasting at a high temperature (425°F/220°C) skin-side up ensures golden, crisp skin while keeping the meat juicy underneath.