Middle Eastern Sheet Pan Chicken

This Middle Eastern sheet pan chicken is one of the easiest weeknight dinners you can make. The chicken gets tossed with za’atar, everything roasts on one pan, and cleanup takes about a minute.

It was my first attempt at a one pan meal years ago, and now they’re in my rotation constantly, right alongside my Salmon Sheet Pan Dinner and Sheet Pan Shrimp and Vegetables.

Why I Love This Recipe

• One pan, almost no cleanup. Everything roasts together on a single sheet pan. That’s the whole appeal of a sheet pan dinner, and it never gets old on a busy weeknight.
• Za’atar is mild enough for kids. It’s earthy and a little tangy without any real heat, which means the whole family will eat it. If you want more spice, you can always bump it up (more on that below).
• The kids can help make it. I let mine arrange the vegetables on the pan, and Gemma especially loves that part. Getting them involved in making the food usually makes them more excited to eat it.
• It’s great for meal prep. Make it once and the leftovers are lunch for the next couple of days.

The Ingredients

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• Chicken: I use bone-in, skin-on pieces because they stay juicy and the skin crisps up in the oven, but boneless skinless works too if that’s what you have.
• Za’atar: This is the star. It’s a Middle Eastern spice blend of thyme, sesame seeds, and sumac that gives the chicken an earthy, tangy flavor without any heat. You can find it at most grocery stores, or use any of your favorite spice blends.
• Broccoli and potatoes: My go-to combination for this. The potatoes get crispy and the broccoli edges char a little, which is the best part.
• Olive oil and salt: Helps everything roast up golden and seasons the whole pan.

Variations

• Swap the vegetables. Cauliflower, carrots, sweet potatoes, or red onion all work well. Just keep the pieces a similar size so they cook evenly.
• Change the spice blend. No za’atar? A Moroccan blend or your favorite all-purpose seasoning will still give you a flavorful result.
• Make it a bowl. Slice up the leftovers and serve over rice or greens with a dollop of yogurt or a drizzle of tahini.

How to Make Middle Eastern Sheet Pan Chicken

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1. Season the chicken: Place the chicken in a large bowl with the za’atar, olive oil, and salt, and toss until every piece is well coated.

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2. Season the vegetables: In a second bowl, toss the broccoli and potatoes with za’atar, olive oil, and salt the same way.

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3. Bake: Spread everything out on a sheet pan in a single layer and roast at 425°F until the chicken reaches an internal temperature of 165°F and the vegetables are crispy at the edges, about 40 to 45 minutes.

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4. Finish and serve: Squeeze roasted lemon wedges over the sheet pan and serve.

Tips and Tricks

• Don’t crowd the pan. Give the chicken and vegetables space in a single layer. If they’re packed too tight, they steam and never get that crispy edge. Use two pans if you need to.
• Check the temperature. Chicken is done at an internal temperature of 165°F. Bone-in pieces take a little longer than boneless, so an instant-read thermometer takes the guesswork out.
• Want more heat? Add a pinch of harissa or red pepper flakes to the chicken before roasting.
• Cut potatoes small. Chop them roughly the same size and no bigger than a bite so they finish cooking at the same time as the chicken.

Serving Suggestions

We usually serve this on or alongside warm pita with lemon wedges and some raw cucumbers for the kids. A spoonful of plain yogurt or tahini on the side is great for the adults, though honestly the chicken is juicy enough that it doesn’t need a sauce. It’s also a natural fit over rice or a simple chopped salad if you want to stretch it into a bigger meal.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a 350°F oven for 10 to 15 minutes to keep the chicken and potatoes crisp. The microwave works too, but you’ll lose the crispy edges.