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Did someone say sheet pan meals? This super easy Za’atar Sheet Pan Chicken will get you from the kitchen to the table in less than an hour, with plenty of time to relax in between. Enjoy delicious, nutrient-packed Mediterranean flavors of za’atar spices, olive oil, and tangy lemon juice, creating a dish that’s both aromatic and satisfying!

Za’atar Sheet Pan Chicken

Equipment

  • Measuring cups/spoons
  • Large bowl
  • Whisk
  • 2 Small bowls
  • Large baking sheet
  • Knife
  • Cutting board
  • Medium bowl

Ingredients
  

  • 1 ½ tablespoons za'atar spice blend
  • 5 tablespoons extra-virgin olive oil divided
  • 3 tablespoons fresh lemon juice divided
  • ½ tablespoon plus ½ teaspoon kosher salt divided
  • 2-4 boneless skinless chicken thighs (about ½ pound)
  • ½ pound fingerling potatoes halved lengthwise
  • ½ head broccoli trimmed and cut into 1" florets
  • ½ red onion cut into 1"-thick wedges
  • 2 tablespoons tahini
  • 1 ½ tablespoons cold water
  • Lemon wedges for serving

Instructions
 

  • Whisk za’atar, 3 tablespoons oil, 2 tablespoons lemon juice, and ½ tablespoon salt. Transfer 2 tablespoons of marinade to a small bowl and set aside. Add chicken to the remaining marinade and toss to coat. Cover and let sit at room temperature for 30 minutes or overnight in the fridge if time allows.
  • Preheat oven to 425°. Add potatoes to bowl with chicken and toss to coat. Arrange chicken and potatoes cut sides down on a large baking sheet. Pour over any remaining marinade. Bake chicken and potatoes for 15 minutes.
  • Toss broccoli and onion with reserved marinade, 1 tablespoon oil, and ¼ teaspoon salt in a medium bowl. Remove pan with chicken and potatoes from oven. Add broccoli and onion to sheet pan. Bake until vegetables are tender, and chicken is cooked through, about 10-20 minutes.
  • Whisk tahini, water, and remaining oil, lemon juice, and salt in a small bowl. Drizzle over chicken and vegetables after removing from the oven. Serve with lemon wedges alongside.
  • Store leftovers in the fridge for 3-4 days, or in the freezer for 2-3 months.