Za’atar chicken pairs chicken with this herby spice blend in a simple marinade. Change-up chicken dinner with one of my favorite ways to make a sheet pan meal!

I keep a jar of za’atar by my stove. It’s fun and delicious to see when I reach in to add this herby, earthy Middle Eastern spice blend to a wide range of dishes. My taste buds are Lebanse, after all, and za’atar is our JAM! That’s because za’atar seasoning is very much present wherever it goes, but it does not dominate.

My za’atar buddy by the stove is what enticed me into my za’atar chicken recipe. I make oven fried chicken allll the time, and look for lots of ways to change up my chicken dinner, as we all do. And given that some of the best chicken is marinated for tenderness and depth of flavor, I landed on this favorite of sheet-pan dinners that includes root vegetables all roasted together and ready at the same time. 

What is za’atar and where does it come from?

Za’atar is a mix of spices that includes wild thyme, lemony sumac spice, toasted sesame seeds, and sometimes, salt. Za’atar is typically dark in color and mixed with olive oil for most preparations. The unique flavor profile of za’atar is both bright and herby, with the nuttiness of sesame. 

Many grocery stores carry za’atar, but I highly recommend Lebanese za’atar of course! I’d love for you to try my za’atar spice from a small family maker, the Maaloufs, in Lebanon.

Ingredients for Za’atar Chicken

For the marinade

Garlic cloves, grated or minced

Kosher salt and black pepper

Juice of 1 lemon

Za’atar

Extra virgin olive oil

Chicken thighs. Use bone in, skin-on chicken thighs for this. Any chicken will work here, including boneless chicken breasts if you prefer white meat or boneless thighs; just watch cook time which will differ for various cuts

For the vegetables

Russet potatoes, peeled and sliced in thick discs

Carrots, peeled and sliced

Kosher salt

Garlic powder

Za’atar (for finishing)

How to Make Za’atar Chicken

This is a one pan meal, other than the bowl to soak the herby chicken in the simple marinade of lemon juice and other seasonings.

Step 1. In a large bowl, whisk to combine the garlic, salt, lemon juice, 2 tablespoons of the za’atar and olive oil. Add the raw chicken pieces and turn them to coat completely. Cover and refrigerate for at least 2 hours and up to 12 hours.

Step 2. When the chicken is ready, arrange an oven rack in the middle position and preheat the oven to 425°F. Line a large baking sheet with non-stick foil.

Step 3. Peel and cut the potatoes into 1-inch thick disks. Peel and cut the carrots on the bias in 1-inch pieces.

Step 4. In a mixing bowl, add the potatoes, carrots, olive oil, salt, and garlic powder. Stir until well-coated.

Step 5. Arrange the marinated chicken pieces skin side up, potatoes, and carrots on the prepared baking sheet.

Step 5. Bake until the chicken reaches an internal temperature of 175°F on an instant read thermometer and the skin is deep golden brown, and the vegetables are golden, 1 hour. When the chicken has baked for 45 minutes, remove the pan from the oven and baste the chicken with the juices, then carefully spoon off or use a bulb baster to remove several tablespoons of the liquid. Return the pan to the oven to continue cook chicken until golden brown, 15 minutes more.

Step 7. Remove from the oven, place the chicken on a serving platter, and dust with 2 tablespoons za’atar. 

Quick Tips

For the best flavor, be sure to marinade for at least a couple of hours. 

As the chicken thighs cook, they release a lot of liquid. Halfway through baking, take the chicken out of the oven and spoon off at least half of the juices while also basting the chicken and vegetables with juices.

Skin on chicken, especially chicken thighs, requires some extra time to fully cook the skin and render the fat. Keep an eye on the chicken and be sure to leave it in the oven until the skin is appetizing and golden brown. 

The vegetables cook along with the chicken, and you can add other hearty vegetables as well such as sweet potatoes, butternut squash and red onion.

This is a great make-ahead meal in that the chicken is delicious warm or at room temperature.

To amp up the lemon flavor in the marinade, zest the lemon before juicing it and add the zest to the marinade.

Perfect Sides for Za’atar Chicken

So many sides options for this chicken dish! Lebanese rice is a natural, along with a fresh salad such as Fattoush Salad, Tabbouleh, or a Lebanese Salad which is a simple salad with a lemony salad dressing. Your vegetables are ready to go with the carrots and potatoes that cook along with the chicken. For a great dipping sauce for the chicken, make my simple Tahini Sauce. Serve with some fresh pita bread too.

Storing Leftovers

Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days.