When you don’t feel like doing a lot of dishes,
sheet-pan dinners are your best friend. Whether you’re craving pork chops, gnocchi, or even chicken fajitas, a sheet pan promises to simplify your meal and leave you with minimal cleanup: perfect for weeknights, a lazy weekend meal—or any day at all.
We’ve made a lot of great sheet-pan dinners, but this za’atar chicken recipe is a new favorite. Bone-in chicken thighs, baby potatoes, broccoli, and red onion are all tossed in a simple olive oil, lemon juice, and za’atar marinade, then roasted to crispy, schmaltzy perfection. And just to kick it up another notch, we’re drizzling it all in a creamy tahini sauce to finish it off.
Ingredients
- 3 tbsp.za’atar spice blend
- 10 tbsp.extra-virgin olive oil, divided
- 6 tbsp.fresh lemon juice, divided
- 1 tbsp.plus 1 tsp. kosher salt, divided
- 4skin-on, bone-in chicken thighs (about 2 lb. total)
- 1 lb.fingerling potatoes, halved lengthwise
- 8 oz.broccoli, trimmed and cut into 1″ florets
- 1red onion, cut into 1″-thick wedges
- 1/4 c.tahini
- 3 tbsp.cold water
- Lemon wedges, for serving
Directions
-
- Step 1
In a large bowl, whisk za’atar, 6 tablespoons oil, 4 tablespoons lemon juice, and 1 tablespoon salt. Transfer 1/4 cup marinade to a small bowl and set aside. Add chicken to remaining marinade and toss to coat. Cover and let sit at room temperature 30 minutes.
- Step 2Preheat oven to 425°. Add potatoes to bowl with chicken and toss to coat, then arrange chicken skin side up and potatoes cut sides down on a large baking sheet. Pour any remaining marinade over. Bake chicken and potatoes 15 minutes.
- Step 3Meanwhile, in a medium bowl, toss broccoli and onion with reserved marinade, 2 tablespoons oil, and 1/2 teaspoon salt. Remove sheet pan from oven. Transfer broccoli and onion to pan, making sure vegetables make contact with pan as much as possible.
- Step 4Continue to bake until vegetables are tender and chicken is cooked through (an instant-read thermometer inserted into thickest part should register 165°), about 20 minutes more.
- Step 5Meanwhile, in a small bowl, whisk tahini, water, and remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt. Drizzle over chicken and vegetables. Serve with lemon wedges alongside.
- Step 1
