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Per serving
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- 1
Heat the oven
Position a rack in the middle of the oven and heat to 425F.
- 2
Mix the za'atar-garlic sauce
In a small bowl, whisk together the za'atar, sumac, paprika, minced garlic, and the juice of both lemons. Pour in enough olive oil to make a loose, spoonable sauce, about 1/2 cup.
- 3
Prep the veggies
Peel and cut the potatoes and carrots into 2-inch pieces, and slice the red onion into thick half-moons. Spread everything on a large sheet pan, season with a big pinch of salt and pepper, then drizzle over 3 to 4 tablespoons of the sauce and toss with your hands to coat. Spread out in a single layer.
- 4
Season the chicken
Pat the chicken thighs dry and gently loosen the skin from the meat with your finger. Season generously with salt and pepper on both sides and under the skin, then rub the rest of the za'atar-garlic sauce under and over the skin.
- 5
Roast
Nestle the chicken into the vegetables. Cover the pan with foil and bake for 25 minutes, then remove the foil and roast another 30 minutes, until the chicken is cooked through and the skin is browned and crisp in spots.
- 6
Add the almonds
In the last 5 minutes, toss the blanched almonds with a drizzle of olive oil, scatter over the chicken, and roast until lightly toasted.
- 7
Rest and serve
Let the chicken rest 5 to 10 minutes. Shower with chopped parsley and a last pinch of za'atar before serving.
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Sheet Pan Za'atar Chicken with Veggies
Created by: CleanPlateClub
Ingredients
- 2 tbsp za'atar
- 2 tsp sumac
- 1 tsp sweet paprika
- 6 garlic
- 2 lemons
- 1/2 cup olive oil
- 5 Yukon gold potatoes
- 5 carrots
- 1 red onion
- 8 chicken thighs
- 1/3 cup blanched almonds
- 1/4 cup parsley
- salt and pepper, to taste
Instructions
- Heat the ovenPosition a rack in the middle of the oven and heat to 425F.
- Mix the za'atar-garlic sauceIn a small bowl, whisk together the za'atar, sumac, paprika, minced garlic, and the juice of both lemons. Pour in enough olive oil to make a loose, spoonable sauce, about 1/2 cup.
- Prep the veggiesPeel and cut the potatoes and carrots into 2-inch pieces, and slice the red onion into thick half-moons. Spread everything on a large sheet pan, season with a big pinch of salt and pepper, then drizzle over 3 to 4 tablespoons of the sauce and toss with your hands to coat. Spread out in a single layer.
- Season the chickenPat the chicken thighs dry and gently loosen the skin from the meat with your finger. Season generously with salt and pepper on both sides and under the skin, then rub the rest of the za'atar-garlic sauce under and over the skin.
- RoastNestle the chicken into the vegetables. Cover the pan with foil and bake for 25 minutes, then remove the foil and roast another 30 minutes, until the chicken is cooked through and the skin is browned and crisp in spots.
- Add the almondsIn the last 5 minutes, toss the blanched almonds with a drizzle of olive oil, scatter over the chicken, and roast until lightly toasted.
- Rest and serveLet the chicken rest 5 to 10 minutes. Shower with chopped parsley and a last pinch of za'atar before serving.