Sheet Pan Za’atar Chicken Recipe | Easy Chicken Recipe

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu provides a plant-based option, while thighs are cheaper than breasts.

za'atar spice blend

🥗Healthier: homemade za'atar

💰Cheaper: oregano and thyme

Homemade za'atar can be made with common herbs.

Preheat the oven to 425°F (220°C).

In a mixing bowl, combine 2 tablespoons of za'atar, 2 tablespoons of sumac, 1 teaspoon of sweet paprika, 6 minced garlic cloves, juice of 2 lemons, and extra-virgin olive oil.

Mix the marinade well and set aside.

Prepare a sheet pan and slice peeled potatoes and carrots, adding them to the pan.

Slice one red onion and add it to the vegetables on the sheet pan.

Season the vegetables with a big pinch of kosher salt and black pepper, then drizzle about a quarter cup of the marinade over them and toss to coat.

Pat the chicken thighs and legs dry, then season with kosher salt and black pepper on both sides and underneath the skin.

Lift the chicken skin and add the marinade underneath, ensuring the chicken is well-seasoned.

Place the seasoned chicken on the sheet pan with the vegetables and pour any remaining marinade over the top.

Cover the sheet pan with foil, tenting it so it doesn't touch the chicken, and place it in the oven.

After about 25 minutes, remove the foil and return the pan to the oven for another 20-30 minutes to allow the chicken to gain color and the veggies to crisp up.

While the chicken is cooking, toast blanched almonds in olive oil until they change color and pop, stirring frequently to avoid burning.

Check the chicken after the additional cooking time; it should be golden and cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens