Sheet Pan Za’atar Chicken with Veggies
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8
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Calories
4654 kcal
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Course
Main Course
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Cuisine
Mediterranean
Sheet Pan Za’atar Chicken with Veggies
Description
Sheet Pan Za’atar Chicken with Veggies features juicy, skin-on chicken pieces marinated under the skin with a sauce of za’atar, sumac, paprika, garlic, lemon juice, and olive oil. The chicken is roasted alongside large-cut Yukon Gold potatoes, carrots, and red onion seasoned and coated with some of the same za’atar-garlic mixture. This method ensures the chicken skin crisps up nicely while the vegetables roast until tender and flavorful. Blanched almonds added at the end provide an optional crunchy garnish, and fresh parsley adds brightness.
The za’atar blend, combined with sumac and lemon, delivers herbaceous and tangy flavors that penetrate the meat and vegetables during roasting. The roasting temperature of 425°F aids in caramelizing the vegetables and crisping the chicken skin. The potatoes and carrots add a satisfying root vegetable sweetness and hearty texture, complementing the rich chicken.
This recipe works well as a straightforward dinner or weekend meal, providing a balanced plate with protein, vegetables, and nuts on one pan requiring minimal cleanup. The fresh parsley garnish at the end adds a fresh herbal note to the robustly spiced dish.
To maximize flavor, pat the chicken dry and gently separate the skin from the meat to coat both sides and underneath the skin with the za’atar-garlic sauce. Make sure vegetables are well coated for even roasting. Almonds are optional but add pleasant textural contrast. Leftovers can be reheated gently to preserve moisture.
Ingredients
For the Za’atar-Garlic Sauce
- 2 tablespoons Za’atar plus more for serving
- 2 teaspoons sumac
- 1 teaspoon paprika sweet
- 6 garlic minced, cloves
- 2 lemon juiced
- extra virgin olive oil (about 1/2 cup)
For the Chicken and Veggies
- 5 Yukon Gold potato peeled and cut into large pieces (about 2-inches
- 5 carrot peeled and cut into large pieces (about 2-inches
- 1 red onion peeled, halved and sliced into thick half moons (about 1-inch, large
- kosher salt
- black pepper
- 8 bone-in, skin-on chicken thighs and drumsticks
- 1/3 cup almonds optional, blanched
- 1/4 cup parsley for garnish, chopped, fresh
Instructions
- Get ready. Position a rack in the middle of the oven and heat to 425°F.
- Make the Za’atar-Garlic Sauce. In a small bowl, whisk together the za’atar, sumac, paprika, garlic, lemon juice and enough olive oil to coat the chicken (1/2 cup or so).
- Prep the veggies. Arrange the potatoes, carrots and onions on a large sheet pan and season with a big pinch of salt and pepper. Drizzle 3 to 4 tablespoons of the za’atar-garlic sauce over the vegetables and mix well with your hands so they’re well coated. Spread the vegetables on the sheet pan without overlapping.
- Flavor the chicken. Pat the chicken dry and loosen the skins a bit by gently sliding beneath the skin with your finger, separating the skin from the meat (you can use gloves). Season generously with salt and pepper on both sides and underneath the skins (very important). Now season underneath the skins again with the remainder of the Za’atar-Garlic Sauce.
- Roast the chicken. Nestle the chicken into the vegetables. If you have any of the za’atar-garlic sauce left, drizzle it over top. Cover with foil and bake on the center rack of your heated oven for about 25 minutes, then carefully discard the foil and return to the oven for another 30 minutes, or until the chicken is fully cooked through and the skins have begun to brown and crisp in many parts.
- In the final 5 minutes, toast the almonds (optional). If you’re serving with the almonds, toss them with a drizzle of olive oil, sprinkle over the almost-cooked chicken, and bake until they’re almonds lightly toasted, about 5 minutes.
- Serve. Remove from the oven and allow the chicken to rest for 5 to 10 minutes. Sprinkle with the parsley and a pinch more za’atar and serve.
Notes
- Pat chicken dry and loosen skin carefully to apply marinade underneath for better flavor.
- Coat vegetables thoroughly in the za’atar-garlic sauce to ensure even seasoning and roasting.
- Almonds are optional but add a crunchy contrast when sprinkled on before serving.
- Use fresh parsley for garnish to add a bright herbal finish to the dish.
- Serve soon after roasting to enjoy crispy skin and tender vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 4654 kcal
% Daily Value*
| Calories | 465.4kcal | 23% |
| Carbohydrates | 29g | 10% |
| Protein | 27.9g | 56% |
| Fat | 27.1g | 42% |
| Saturated Fat | 6.8g | 34% |
| Polyunsaturated Fat | 5.8g | 34% |
| Monounsaturated Fat | 11.7g | 59% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 141.6mg | 47% |
| Sodium | 148.2mg | 6% |
| Potassium | 990.4mg | 21% |
| Fiber | 5.5g | 22% |
| Sugar | 4.2g | 8% |
| Vitamin A | 6809.9IU | 136% |
| Vitamin C | 42.2mg | 47% |
| Calcium | 85.5mg | 9% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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