Za'atar Chicken & Veggie Sheet Pan

About This Recipe

Sheet pan chicken za'atar with potatoes, cauliflower, carrots, and peppers makes a delicious and easy one-pan meal. Everything is tossed with zesty za'atar, roasted until tender, and drizzled with tahini yogurt sauce. Gluten-free and high-protein.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons za'atar
• 1 teaspoon garlic powder
• 2 tablespoons lemon juice
• 1 1/2 pounds chicken thighs
• 1 pound halved/quartered baby potatoes ((about 3 heaping cups))
• 3 cups cauliflower florets ((250 grams))
• 2 cups diced carrots ((250 grams))
• 2 heaping cups julienned bell pepper ((about 1 large/230 grams))
• salt and pepper, to taste ((see notes))
• for serving - greens, diced cucumber, diced tomatoes, fresh parsley, fresh dill...
• 1/3 cup plain greek yogurt ((I like using full fat for flavor))
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 2 heaping tablespoons fresh dill, roughly chopped
• 2 tablespoons water ((or more if you want a thinner consistency))
• salt and pepper, to taste

Instructions

1. Preheat the oven to 400 degrees and line 1-2 large baking sheets with parchment paper.
2. Make the marinade. In a small bowl or jar add olive oil, za'atar, garlic powder, lemon juice, salt (if needed), and pepper. Whisk to combine.
3. Marinate the chicken. Add chicken thighs to a bowl and toss with half the marinade. Let sit while you prep the remaining ingredients.
4. Chop and mix the veggies. While the chicken quickly marinates, chop veggies into similar size pieces. To a large baking sheet, add your potatoes, cauliflower, carrots, and peppers. Pour over the remaining marinade and mix until the veggies are fully coated. Spread out evenly on the pan.
5. Add chicken thighs. Nestle your chicken thighs in your veggies on the baking sheet, spreading them out evenly. Make sure all veggies are spread out on the pan and not piled on top of each other, as the juice released from the chicken gives them more flavor and helps them cook evenly. If needed, move some chicken and veggies to another baking sheet.
6. Bake. Roast for 40-45 minutes until veggies are tender and chicken is cooked through. If desired, place under the broiler and broil for a couple of minutes to get everything more crispy.
7. While the chicken and veggie mixture bakes, make your sauce. Add all ingredients to a small bowl and mix well to combine. Adjust according to taste.
8. Enjoy! I like serving over greens with some diced tomato, cucumber, and fresh parsley or dill with the tahini sauce drizzled on top.