Sheet Pan Za’atar Chicken with Veggies

✨ A no-fuss weeknight dinner bursting with Middle Eastern flavor! Juicy chicken, roasted veggies, and aromatic za’atar garlic sauce — all in one pan 😋 Perfect for busy nights or weekend gatherings!

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🌿 Ingredients

For the Za’atar-Garlic Sauce:
2 tbsp za’atar (plus more for serving)
2 tsp sumac
1 tsp sweet paprika
6 garlic cloves, minced
Juice of 2 lemons 🍋
1/2 cup extra virgin olive oil 🫒

For the Chicken & Veggies:
5 Yukon gold potatoes, peeled & cut into large chunks 🥔
5 carrots, peeled & cut into large chunks 🥕
1 large red onion, thickly sliced 🧅
Salt 🧂 & black pepper
8 bone-in, skin-on chicken thighs and drumsticks 🍗
1/3 cup blanched almonds (optional) 🌰
1/4 cup chopped fresh parsley 🌿

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🔥 Instructions

① Get ready:
Preheat your oven to 425°F (220°C) and position a rack in the middle.

② Make the Za’atar-Garlic Sauce:
In a small bowl, whisk together za’atar, sumac, paprika, garlic, lemon juice, and olive oil until smooth and fragrant 🧄🍋.

③ Prep the veggies:
On a large sheet pan, spread potatoes, carrots, and onions.
Drizzle with 3–4 tbsp of the za’atar-garlic sauce, season with salt and pepper, and toss with your hands to coat evenly 🖐️.

④ Flavor the chicken:
Pat the chicken dry with paper towels.
Gently loosen the skin and season both sides (and under the skin) with salt, pepper, and the remaining za’atar-garlic sauce 🍗.

⑤ Roast:
Nestle the chicken among the veggies, drizzle with any leftover sauce, cover with foil, and bake for 25 minutes.
Remove foil and continue roasting for 30 more minutes, until the chicken is golden and crispy 🌟.

⑥ Optional — Toast the almonds:
In the final 5 minutes, drizzle almonds with olive oil and scatter over the chicken. Bake until golden and fragrant 🌰.

⑦ Serve & enjoy:
Let rest for 5–10 minutes, sprinkle with parsley and an extra pinch of za’atar, and dig in! 😍

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💡 Tips

• Swap in your favorite veggies — sweet potatoes, zucchini, or bell peppers work great! 🌶️
• Add a side of yogurt or a simple salad for a complete meal 🥗

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