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A one sheet pan roasted za’atar chicken and potatoes dinner. Chicken crusted with za’atar spices, olive oil, garlic and lemon juice. I toss it all into a zip-top bag and give it a good shake before baking it. It’s a crowd pleaser!
Gimme all the one sheet pan dinners!
Roasted Zaatar chicken and crispy potatoes that are garlicky and crunchy on the outside and soft and tender on the inside. It’s the kind of one sheet pan dinner I want on a random Tuesday night.
This recipe goes out to all my fellow lazy, easy clean-up people out there.
And if you’re worried because you’ve never used Za’atar spice before. Let me just tell you it is the most delicious seasoning blend. The taste is incredible. Lightly lemony with toasted sesame seeds. We love dipping homemade naan in some good quality olive oil and then in this delicious seasoning. I also generously sprinkle my homemade pita chips with this seasoning every chance I get.
So when the inspiration to sprinkle Za’atar spice on my chicken and potatoes struck, I jumped into action.
I couldn’t believe my mouth when I first tasted this chicken and potatoes dinner when it came out of MY oven. I mean, simple one sheet pan dinners are my thing, but when did 6 simple ingredients make a dinner so amazing that I wanted it at least once a week?
I bought a big container of Za’atar from Amazon and I make this every few weeks. I throw in green beans and it’s perfect. Great for leftovers.
Ingredients for za’atar chicken and potatoes
- Chicken pieces: Use chicken thighs, chicken breasts with both the skin and bone, or even drumsticks. All of these work well with this recipe. Use can even use a whole chicken if you’d like, just be sure to break it down into pieces so that it cooks in the same time as the potatoes.
- Olive Oil: For this recipe, I highly suggest a good tasting olive oil. You’ll need 6 tbsp of oil and I know it sounds like a lot, but this recipe needs it. As always, the shorter the ingredient list, the more important each ingredient becomes in producing a quality dish. Avoid extra-virgin olive oil.
- Lemon Juice: you can also use lemon zest, or add lemon slices to the baking dish, but I usually keep it simple. Between the za’atar and thyme, there is plenty of lemony flavor.
- Za’atar seasoning: Za’atar is a spice blend from Falastin (Palestine.) Though it’s used widely across Jordan, Syria, and Lebanon, it is a staple item in Palestinian households. Za’atar is an herby seasoning mix that has ingredients like sesame seeds, salt, sumac, oregano, marjoram, coriander, amongst other ingredients depending on what region it’s from. You’ll need a total of 3 tablespoons.
- Garlic Powder and other seasonings: You’ll also need some kosher salt and a good grind of black pepper.
- Red Potatoes: I used small red potatoes, but Yukon golds will also work. Just be sure to cut the potatoes into 1-inch pieces so that they roast in the same amount of time.
- Fresh Thyme: is optional, it just gives the chicken a bit more lemon flavor.
How to make Za’atar Chicken Recipe
- Prep. position a rack the center of the oven and preheat the oven to 400ºF while you prepare everything. Line a large rimmed baking sheet with foil or parchment paper and set aside for now.
- Make the Marinade. In a large mixing bowl or zip top bag, combine 6 tbsp of olive oil, with 2 tbsp of juice, za’atar seasoning, garlic powder and 1 teaspoon salt. Add the chicken pieces as well as the potatoes and give it a good toss or a bit of a stir. Let the chicken sit in this mixture as long as you can 20 minutes at room temperature or up to 3-4 hours in the fridge.
- Get it on the sheet pan. Spread the chicken and potatoes out on the baking sheet, taking care to place the chicken skin side up. Sprinkle the remaining tbsp of za’atar on the chicken and potatoes. You can also add fresh thyme or other herbs if you’d like.
- Bake it. Bake the chicken for 35-45 minutes or until the internal temperature is 165ºF at the end of the cooking time. Drizzle the sauces at the bottom of the pan over the potatoes and chicken pieces when serving on a serving platter or large plate and enjoy!
FAQs about this recipe
Honestly, you don’t need much. Maybe a simple salad like a homemade fattoush salad or some Salad-e- Shirazi.
I’d think onions or shallots in large chunks would work well with this recipe. Sometimes I also take the liberty of sprinkling extra sumac on the chicken because we like it that way! So feel free to make this your own.
Other chicken recipes
- Pressure Cooker Chicken Stock
- Greek Lemon Chicken and Potatoes
- Mujadara (Lentils and Rice with Caramelized Onions)
- Honey Harissa Chicken Bowls with Feta Mint Sauce
- Kofta Pita Sandwiches with Garlic Tahini Sauce
One Sheet Pan Roasted Za’atar Chicken and Potatoes
Ingredients
- 6-8 pieces bone-in, skin-on chicken thighs or breasts
- 6 tablespoons olive oil
- 3 tablespoons lemon juice
- 2-3 tablespoons za’atar
- 1 teaspoon garlic powder
- salt and pepper to taste
- 16 ounces red baby potatoes halved (see notes)
- fresh thyme optional
Instructions
- PREP: Position a rack near the center of the oven and preheat the oven to 400ºF. You can line a sturdy baking sheet with heavy duty foil for easier clean up if you'd like.
- TOSS: Combine the olive oil, lemon juice, 2 tablespoons of za'atar seasoning, and garlic powder in a zip-top bag. Give the marinade a taste. If if the seasoning is salt-free like mine was, add in 1 teaspoon or as desired. Add the chicken pieces and the potatoes to the bag. Seal the bag and give it a good shake so the marinade evenly coats the chicken and potatoes. Allow the chicken and potatoes to marinate for 20 minutes or up to 3 hours (see notes).
- SPREAD: the chicken and potato pieces out onto the prepared baking sheet. Sprinkle the remaining tablespoon of za'atar on the chicken and potatoes. You could even sprinkle some chopped fresh thyme on top of you'd like.
- BAKE: the za'atar chicken for 35-45 minutes or until the internal temperature registers 165ºF, you may need to turn the baking sheet half way through the baking if your oven has heat spots. Sprinkle with fresh parsley and lemon slices or wedges, serve warm.
Notes
- Make ahead: The chicken can be marinated up to 12 hours in advance. If you decide to do that, add the potatoes 20 minutes-3 hours before baking.
- Potatoes: You can swap out the baby red potatoes for Yukon golds or even sweet potatoes if you’d like. Make sure to cut the potatoes into 1-inch pieces so that they cook evenly in the time allotted for the chicken. Larger pieces will not cook in the time and you will have to remove the chicken and continue roasting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
Delightfully straightforward recipe that tasted sensational even though I skipped marinating the chicken. The Zaatar took me back to my days in Damascus! Along with roasted red peppers, this was a fabulous meal.
I would like to make this recipe, but there doesn’t seem to be any way to print from your site without also printing pages of advertising. ??
We want to make this for a big Sunday lunch, but have church until noon. Prepping at midnight isn’t ideal. Would it be okay to let the marinade work on the chicken for more like 16 hours? I plan to add the potatoes in the morning before heading out.
This is absolutely delicious, all the more so because it is very easy to make. Thank you
This dish was amazing! First time eating or cooking with za’atar. Cook time was spot on. I used Yukon gold potatoes and did whole fresh green beans with oo, garlic, s&p at the end as you suggested in comments. Also made a complimentary ingredient side salad & used some spiced apple cranberry chutney for dipping the chicken in took it over the top, what a flavor profile. The chicken skin was crispy like we like it, Hubby & I overate, lol. Thank you for the wonderful tasting easy recipe. Definitely a keeper.
If I use boneless, skinless chicken thighs, would I still cook for same amount of time and at the same temperature?
What is the best way to reheat this? Making for a friend who just had a baby and dropping it off.
Made this tonight…cooked 18 pieces of chicken, there were 5 people…there was one piece left……
Just made this tonight! Very delicious! Thank you!
I bought a big container of Za’atar from Amazon and I make this every few weeks. I throw in green beans and it’s perfect. Great for leftovers.
Very good and easy. I used one cornish hen cut in half . For potatoes I used russets for that is what I had.
Hi Marzia, I’m going to give this a go but just want to know if I can freeze any leftovers.
Yes, leftovers can be frozen.
Tried it today for dinner.
Would the recipe still work if I used boneless skinless chicken breasts?
Yes, but you’ll have to keep an eye on the chicken and test for doneness as the baking time will change with boneless chicken.
Can I add broccoli or another green vegetable to this so the entire meal is covered?
Yup, broccoli or even green beans would be delicious. I’d add them tossed in a little olive oil, minced garlic, salt and pepper for the last 12-15 minute of roasting.
Can I find the Za’atar at any local grocery store?
Some grocery stores do carry it in their ethnic food aisle but I haven’t had any luck with that. If you’ve got a middle eastern food specialty store where you live, they will definitely carry it! Also, you could just purchase the ingredients and make if yourself if you’d like. There are lots of recipes out there (i’d try a reliable one like bon appetit or something). Good luck!
Hi, Marzia!
This was so good! The men ate almost all the dish by themselves. This is a keeper in my recipe file.
Wow! Glad to hear everyone enjoyed it! Thanks Claudia! 🙂