Sheet Pan Za'atar Chicken with Crispy Potatoes & Roasted Vegetables
Juicy za'atar-seasoned chicken thighs roasted with crispy potatoes, carrots, red pepper and red onion, then finished with fresh lemon. This is the perfect meal to get dinner on the table fast.
Prep time
20 min
Cook time
30–35 min
Serves
4–5 servings
Ingredients
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- 8boneless, skinless chicken thighs
- 4 mediumpotatoes, cut into chunky bite-sized pieces
- 3–4carrots, sliced diagonally
- 1red bell pepper, cut into large pieces
- 1red onion, cut into thick wedges
- 1lemon, halved
- 3–4 tbspolive oil, divided
- 1½ tbspza'atar seasoning, divided
- To tastesalt
- To tastefreshly ground black pepper
Ingredients
- 8boneless, skinless chicken thighs
- 4 mediumpotatoes, cut into chunky bite-sized pieces
- 3–4carrots, sliced diagonally
- 1red bell pepper, cut into large pieces
- 1red onion, cut into thick wedges
- 1lemon, halved
- 3–4 tbspolive oil, divided
- 1½ tbspza'atar seasoning, divided
- To tastesalt
- To tastefreshly ground black pepper
Instructions
- 1
Cut the potatoes into chunky bite-sized pieces. Place them in a bowl of cold water and soak for about 10 minutes. Drain and dry very well with a clean kitchen towel.
- 2
Preheat the oven to 400°F convection or 425°F regular bake. Line a large rimmed sheet pan with parchment paper.
- 3
Toss the dried potatoes with about 1 tablespoon olive oil, 1–2 teaspoons za'atar, salt and pepper. Spread them over the sheet pan and roast for 10 minutes to give them a head start.
- 4
While the potatoes are roasting, drizzle the chicken thighs with olive oil and season generously with za'atar, salt and pepper. Add the carrots, red pepper and red onion to a bowl. Drizzle lightly with olive oil and season with za'atar, salt and pepper. Toss until evenly coated.
- 5
Remove the potatoes from the oven and give them a quick turn. Arrange the chicken thighs, carrots, red pepper and red onion around the potatoes in a single layer. Nestle the lemon halves onto the pan cut-side down. Sprinkle any remaining za'atar lightly over the chicken and vegetables.
- 6
Return the sheet pan to the oven and roast for another 20–25 minutes, or until the chicken is cooked through, the potatoes are golden and tender, and the vegetables are nicely caramelized. Chicken thighs should reach an internal temperature of at least 165°F in the thickest part.
- 7
Remove the sheet pan from the oven. Carefully squeeze the warm roasted lemon over the chicken and vegetables just before serving.
Melissa's Notes
Soaking the potatoes for 10 minutes helps remove some of their surface starch. Dry them really well before adding the olive oil so they roast and crisp rather than steam.
Keep the red pepper and red onion in fairly large pieces so they don't overcook before the chicken is ready.
Za'atar brings plenty of flavour on its own, so there's no need for a long list of additional spices. The roasted lemon at the end adds just the right amount of brightness.
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