Save A vibrant, Middle Eastern-inspired sheet pan dinner featuring juicy zaatar-spiced chicken thighs and crispy roasted potatoes, all cooked together for maximum flavor and minimal cleanup.
I first tried making this dish on a busy Wednesday night, amazed by how the zaatar filled my kitchen with aroma as everything roasted together. Sheet pan meals like this have become a staple for my family—the combination of tender chicken and golden potatoes always disappears quickly from our table.
Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs, 2 tablespoons olive oil, 2 tablespoons zaatar spice blend, 1 teaspoon kosher salt, ½ teaspoon black pepper, juice of ½ lemon
- Vegetables: 1½ pounds (700 g) baby potatoes (halved), 1 medium red onion (cut into wedges), 2 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Garnish: 2 tablespoons fresh parsley (chopped), lemon wedges (for serving)
Instructions
- Prep Oven:
- Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Marinate Chicken:
- In a large bowl, toss chicken thighs with 2 tablespoons olive oil, zaatar, 1 teaspoon salt, ½ teaspoon pepper, and lemon juice. Set aside to marinate while preparing potatoes.
- Prepare Vegetables:
- In another bowl, combine halved potatoes, red onion, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss to coat evenly.
- Arrange on Sheet Pan:
- Spread potatoes and onions evenly on the prepared baking sheet. Nestle marinated chicken thighs skin-side up among the vegetables.
- Roast:
- Roast 35–40 minutes, until chicken skin is golden and crisp and potatoes are tender. Chicken should reach an internal temperature of 165°F (74°C).
- Finish & Serve:
- Remove from oven. Rest 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
Save One weekend, my kids helped toss the potatoes with olive oil and zaatar. Watching them excitedly scatter everything onto the baking sheet is now a cherished kitchen memory; they always request lemon wedges for extra zing.
Serving Suggestions
Pair this dish with a tomato and cucumber salad or warm flatbread. A cool yogurt dip also compliments the zaatar spice nicely.
Substitutions & Additions
Swap chicken thighs for boneless breasts or try sweet potatoes instead of regular potatoes for a fun twist. Consider adding cherry tomatoes for extra color and flavor.
Nutritional Information
Each serving provides 480 calories, 26 g fat, 32 g carbohydrates, and 30 g protein—making it a balanced and filling meal.
Save This meal brings restaurant-worthy flavors to your dinner table in under an hour. Enjoy it hot and fresh—the leftovers are just as good reheated the next day.
Recipe FAQ
- → What is the best way to ensure crispy chicken skin?
Roast chicken skin-side up at a high temperature (425°F) without overcrowding the pan to allow air circulation, which helps the skin become golden and crisp.
- → Can I use boneless chicken thighs for this dish?
Yes, boneless thighs can be used, but reduce cooking time to 25–30 minutes to prevent drying out.
- → How do I know when the chicken is fully cooked?
Check that the internal temperature reaches 165°F (74°C) with a meat thermometer to ensure safety and juiciness.
- → What sides pair well with zaatar chicken and roasted potatoes?
A fresh salad or a light grain like couscous complements the dish well, balancing the robust spices and textures.
- → Can I add other vegetables to the roasting pan?
Yes, cherry tomatoes or sliced bell peppers can be added for extra color and flavor; add them during the last 20 minutes of roasting.