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Sheet Pan Za’atar Chicken


  • Author: Kara @ The Foodie Dietitian
  • Prep Time: 35 minutes
  • Cook Time: 20 minutes
  • Total Time: 55 minutes
  • Yield: Serves 4-6 1x
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Ingredients

  • 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

Instructions

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

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