Middle Eastern Sheet Pan Chicken Dinner
An easy one-pan dinner with za'atar-spiced chicken, roasted broccoli, and potatoes. Kid-friendly, ready in under an hour, with minimal cleanup.
Servings: 4
Calories: 613kcal
Ingredients
- 2 pounds skin-on, bone-in chicken pieces (breasts or thighs)
- 2 tablespoons za'atar, divided
- 3 tablespoons extra virgin olive oil, divided
- 1 head broccoli, cut into florets
- 2 large Yukon gold potatoes, washed and cut into 2-inch cubes
- 1 teaspoon kosher salt
- 1 lemon, quartered
Instructions
- Preheat the oven to 425°F.
- Place the chicken in a large bowl with 1 tablespoon za'atar, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt. Toss until each piece is well coated.
- In a second bowl, toss the potatoes and broccoli with the remaining 1 tablespoon za'atar, 1 1/2 tablespoons olive oil, and 1/2 teaspoon salt.
- Spread the chicken and vegetables in a single layer on a sheet pan, leaving space between the pieces.
- Roast for 40 to 45 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are crispy at the edges.
- Squeeze fresh lemon over the top and serve.
Notes
- Bone-in skin-on chicken stays the juiciest, but boneless skinless breasts or thighs work too. Reduce the cook time and check the temperature early, since boneless cuts cook faster.
- Za'atar is mild with no heat. For a spicier version, add a pinch of harissa or red pepper flakes to the chicken before roasting.
- Swap in any sturdy roasting vegetables you like: cauliflower, carrots, sweet potatoes, or red onion all work. Keep the pieces a similar size.
- To prep ahead, season the chicken and chop the vegetables up to 24 hours in advance and store covered in the fridge.
Nutrition
Calories: 613kcal | Carbohydrates: 29g | Protein: 54g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 145mg | Sodium: 781mg | Potassium: 1391mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1219IU | Vitamin C: 168mg | Calcium: 152mg | Iron: 6mg