Sheet Pan Za’atar Chicken is a flavorful easy-to-make Mediterranean meal perfect for busy weeknights. This sheet pan meal features juicy, marinated chicken thighs that are coated in a yogurt za’atar marinade and is roasted alongside a medley of vegetables and potatoes. With minimal prep and just one sheet pan the cleanup is a breeze!
Za’atar is one of my favorite spice blends. It is a Middle Eastern spice blend that mixes oregano, sumac, thyme, marjoram, sesame seeds, thyme, salt and pepper. It adds an earthy, zesty flavor to salads, dressings and marinades.
Today I am excited to be partnering with the American Dairy Association Mideast to bring you this delicious Sheet Pan Za’atar Chicken. This recipe really showcases za’atar by using it in a yogurt za’atar marinade to coat the chicken. The marinade really locks in the juices and helps create tender chicken. The sheet pan meal also uses carrots, cauliflower, red onion and potatoes to create a complete meal!
If you like za’atar you might also like it in this Za’atar Roasted Cauliflower with Tahini Yogurt Sauce, Za’atar Roasted Carrots or this Za’atar Roasted Delicate Squash.
Why You’ll Love this Sheet Pan Za’atar Chicken
I really love sheet pan meals! They are not only easy to make but everything is cooked on one sheet pan making clean-up super easy.
- Easy to Prepare: This sheet pan meal is easy to prepare. Once you marinade the chicken and chop the veggies and potatoes, all you have to do is bake the sheet pan meal.
- Great for Meal-Prep: If you are looking for meal-prep options this one is a good option. You can prep it on the weekend and portion it out for the week. You will have a complete meal with your protein, veggies and starch!
- Protein Packed: Between the Greek yogurt and the chicken this is a protein packed meal! Greek yogurt is high in protein, which helps to keep you fuller longer. Did you know that 6 ounces of Greek yogurt typically contains 14–17 grams of protein? It adds creaminess and tang, too. Fermented dairy foods like yogurt are linked to health benefits including reduced inflammation, improved digestive health and healthy immune systems.
Recipe Ingredients You’l Need
For the Yogurt Za’atar Marinade:
- Chicken: This recipe uses bone-in, skin-on chicken thighs. I love how the chicken thighs holds in the juices and are so tender. It really holds in the flavor. Boneless- skinless chicken thighs also work.
- Greek Yogurt: The yogurt marinade uses Greek yogurt. I love the protein it adds, the tangy flavor and how it helps coat the chicken to hold in the juices and make it tender. You can also use plain yogurt in its place.
- Lemon: The lemon juice adds a bit of sweetness to the yogurt marinade. You can add some lemon zest in case you want extra citrus flavor.
- Garlic: Fresh garlic adds flavor to the marinade. If you don’t have fresh garlic, you can use garlic powder.
- Spices: This marinade uses a za’atar seasoning mix. Za’atar seasoning mix is a combination of oregano, sumac, sesame seeds, marjoram, thyme, sea salt and black pepper.
Please see the recipe card below for exact ingredient amounts and instructions.
For the Vegetables and Potatoes:
- Vegetables: The vegetables are a mixture of whole small baby carrots, cauliflower and red onion. Try to cut them all uniform so they cook evenly.
- Potatoes: The potatoes in this sheet pan meal are baby potatoes. You can use any variety of potatoes, just make sure to cut them into small chunks.
- Olive Oil: The extra virgin olive oil helps coat the vegetables and potatoes along with the za’atar mix.
- Spices: The spices for the vegetables and potatoes are also a za’atar mix.
Please see the recipe card below for exact ingredient amounts and instructions.
How to Modify Za’atar Chicken
- Chicken: I like using bone-in, skin-on chicken thighs because it really holds in the juices and flavor well. I find that it is so tender. You also can use boneless, skinless chicken thighs, chicken breasts, wings, drumsticks or chicken tenderloins, but make sure to adjust the cook time depending on how thick the chicken is.
- Spices: I love the za’atar seasoning with this chicken and vegetables, but you could use other spices with the Greek yogurt to create a delicious marinade. Try just using sumac, or Italian seasoning or you could use paprika.
- Herbs: I love fresh herbs to finish off this sheet pan meal. Some great additional herbs are dill, mint, basil or oregano.
- Vegetables: There are a variety of other vegetables that work nicely in this recipe. Try broccoli, bell pepper, asparagus, green beans, Brussels sprouts or mushrooms.
- Savory and Sweet Sauces: There are a variety of great sweet and savory sauces to drizzle on the sheet pan chicken. Add a drizzle of pomegranate molasses or honey for a hint of sweetness. I also love serving this meal with Tahini Sauce or Creamy Dill Sauce.
- Nuts: I also really like finishing off this dish with pine nuts, sliced almonds or walnuts.
How to Make Sheet Pan Za’atar Chicken
Step 1: Create the Za’atar Mix: In a small bowl combine the oregano, sumac, sesame seeds, marjoram, thyme, sea salt and pepper and mix well. Set aside.
Step 2: Create the Yogurt Marinade: In a medium bowl, mix together the Greek yogurt, olive oil, lemon, garlic, 3 tablespoons za’atar mix, salt and pepper and stir until combined.
Step 3: Marinade Chicken: Add the chicken thighs to a large mixing bowl and add the yogurt za’atar marinade. Mix well until the chicken is fully coated. Refrigerate for 2 hours.
Step 4: Create Vegetable and Potato Mix: Preheat the oven to 425 degrees F. In a large mixing bowl add the potatoes, carrots, red onion, cauliflower, lemon slices. Add the olive oil and the 2 teaspoons za’atar seasoning and toss the vegetables and potatoes until combined.
Step 5: Lay on Baking Sheet: On a large non-stick baking sheet lay out the vegetables and potatoes. Nestle the chicken into the vegetables and potatoes. Sprinkle more za’atar seasoning over the sheet pan meal.
Step 6: Bake: Cover the sheet pan with foil and bake for 20 minutes. Remove the foil and bake the sheet pan another 35 minutes or until the chicken reaches an internal temperature of 165 degrees F.
Step 7: Serve: Remove the sheet pan from the oven and let sit for 5 minutes. Garnish with fresh parsley and crumbled feta cheese. Serve with couscous.
Storage Tips
Store the chicken, vegetables and potatoes in an airtight container for up to 4 days. To reheat, you can slowly reheat in the oven at 300 degrees F. You also can air fry everything in the air fryer for about 10 minutes or until heated through.
Recipe FAQ
For the best flavor I suggest you at least marinade for 30 minutes but ideally 2 hours. If you’re short on time you don’t have to marinade the chicken but it does help infuse flavor.
If you prefer more crispy vegetables then I suggest two sheet pans so you can spread the veggies, potatoes and chicken out more. If you like your veggies more steamed you can crowd them more on one baking sheet.
You can use parchment paper or foil for easy clean-up and less mess. If you want extra crispiness, cook directly on the pan.
Other Chicken Recipes
Sheet Pan Za’atar Chicken
Ingredients
- 1 1/2 to 2 pound bone-in, skin-on chicken thighs
- 1 1/2 cup Greek yogurt
- 2 teaspoons extra virgin olive oil
- 1/2 lemon, juiced
- 4 garlic cloves, minced
- 3 tablespoons za'atar seasoning mix
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the Vegetables and Potatoes
- 3 teaspoons extra virgin olive oil
- 2 teaspoons za'atar seasoning mix
- 1/2 pound baby potatoes, cubed
- 10 whole small carrots, peeled,(or about 1 1/2 cups carrots chopped}
- 1/2 of a head of cauliflower , cut into small florets
- 1/2 small red onion, thinly sliced
- 1 lemon, sliced (optional)
- Fresh parsley, for garnish
- Freshly crumbled feta cheese , for garnish
Za'atar Seasoning Mix
- 2 tablespoons dried oregano
- 2 tablespoons sumac
- 2 tablespoons sesame seeds
- 1 tablespoon marjoram {or sub in more oregano}
- 1 tablespoon thyme
- 1 teaspoon kosher salt
- 1/8 teaspoon black pepper
Instructions
- For the homemade za'atar mix: In a small bowl, combine the oregano, sumac, sesame seeds, marjoram, thyme, sea salt and pepper and mix well. Set aside.
- For the Marinade: In a medium bowl, mix together the Greek yogurt, olive oil, lemon, garlic, 3 tablespoons za'atar mix, salt and pepper and stir until combined.
- Add the chicken thighs to a large mixing bowl, and add the yogurt za'atar marinade. Mix well until the chicken is fully coated. Refrigerate for 2 hours.
- Preheat the oven to 425 degrees F.
- In a large mixing bowl add the potatoes, carrots and cauliflower. Add the olive oil and the 2 teaspoons za'atar seasoning and toss the vegetables and potatoes until combined.
- On a large non-stick baking sheet, lay out the vegetables and potatoes. Add the red onion and lemon slices (optional) in among the vegetables. Nestle the chicken into the vegetables and potatoes. Sprinkle more za'atar seasoning over the sheet pan meal.
- Cover the sheet pan with foil and bake for 20 minutes. Remove the foil and bake the sheet pan another 35 minutes or until the chicken reaches an internal temperature of 165 degrees F.
- Remove the sheet pan from the oven and let sit for 5 minutes. Garnish with fresh parsley and crumbled feta cheese. Serve with couscous.
Notes
- You can use plain yogurt it will just have less protein and less tangy flavor. It typically is a bit thinner also.
