Sheet Pan Za’atar Chicken

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  • 1 tablespoon lemon juice (about 1 lemon)
  • 1 1/2 teaspoons lemon zest (about 2 lemons)
  • 3 tablespoons za’atar spice
  • 3/4 teaspoon salt
  • 3/4 cup olive oil
  • 5 boneless, skinless chicken thighs, about 1.5 lbs
  • 1 lb fingerling potatoes, halved
  • 1 lb green beans, trimmed
  • Salt and pepper, to taste


  1. In a small bowl, whisk together lemon juice, zest, za’atar and salt. Slowly whisk in olive oil.
  2. Reserve 3 tablespoons of marinade and set aside.
  3. Combine remaining marinade and chicken in a Ziploc bag and let marinate in the refrigerator for 30-60 minutes, or up to overnight.
  4. Preheat oven to 400 degrees F.
  5. Add potatoes and green beans to baking sheet. Drizzle reserved marinade over top and toss to coat.
  6. Drain excess marinade from chicken. Evenly space chicken out on top of vegetables.
  7. Season with salt and pepper, to taste.
  8. Bake until potatoes and green beans are tender and chicken is cooked through (internal temperature reaches 165 degrees F), about 30-35 minutes.

  • Category: Dinner
  • Method: Roasting
  • Cuisine: Middle Eastern

Keywords: chicken, sheet pan, one pan, za'atar