One Pan Za’atar Chicken Bake

Why You’ll Love This Recipe

This one-pan meal is perfect for busy weeknights or easy meal prep. Za’atar brings a tangy, herby depth that transforms simple ingredients into something special. You’ll love how the chicken turns golden and flavorful, while the vegetables absorb the delicious juices and spices. It’s a healthy, balanced meal with protein, fiber, and tons of flavor—all baked on one tray.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bone-in or boneless chicken thighs or breasts
• Potatoes (Yukon Gold or red)
• Cherry tomatoes
• Red onion
• Bell peppers
• Olive oil
• Lemon juice
• Garlic cloves, minced
• Za’atar seasoning
• Salt and black pepper
• Fresh parsley (for garnish)

Directions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. In a large mixing bowl, combine olive oil, lemon juice, garlic, za’atar, salt, and pepper.
3. Add the chicken to the bowl and toss to coat evenly. Let it marinate while you prep the vegetables.
4. Chop the potatoes, red onion, and bell peppers into bite-sized pieces. Leave cherry tomatoes whole.
5. Arrange the vegetables and chicken on the baking sheet in a single layer. Drizzle any remaining marinade over the top.
6. Roast for 35–45 minutes, or until the chicken is cooked through and golden, and the vegetables are tender.
7. Broil for the last 2–3 minutes for extra crispness, if desired.
8. Garnish with fresh parsley before serving.

Servings and timing

This recipe serves 4 people. Total prep time is about 10–15 minutes, and baking time is 35–45 minutes, depending on the size of the chicken pieces. Total time: approximately 55 minutes.

Variations

• Vegan option: Swap the chicken for chickpeas and cauliflower or tofu for a plant-based version.
• Add grains: Serve with cooked couscous, quinoa, or rice for a more filling meal.
• Spicy kick: Add a pinch of crushed red pepper flakes or harissa to the marinade.
• Different veggies: Try zucchini, carrots, or eggplant based on what you have on hand.
• Herb upgrade: Mix za’atar with additional fresh thyme or oregano for more herbal complexity.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for about 10 minutes or microwave for 1–2 minutes until warmed through. For best texture, avoid microwaving the vegetables too long.

FAQs

What is za’atar seasoning?

Za’atar is a Middle Eastern spice blend typically made with thyme, oregano, sumac, sesame seeds, and salt. It adds a herby, tangy flavor to dishes.

Can I use chicken breasts instead of thighs?

Yes, but be careful not to overcook them. Chicken breasts can dry out faster than thighs.

Should I marinate the chicken in advance?

It’s not necessary, but marinating for 30 minutes to an hour before baking will deepen the flavor.

Can I make this dish ahead of time?

Yes, you can prep and assemble the dish a few hours in advance and bake it when ready.

Is za’atar spicy?

No, za’atar is aromatic and tangy but not spicy. You can add heat with chili flakes if desired.

What kind of potatoes work best?

Yukon Gold or red potatoes hold their shape and roast well without becoming mushy.

Can I use store-bought za’atar?

Absolutely. Most grocery stores carry za’atar, or you can make your own blend at home.

How do I keep the vegetables from getting soggy?

Spread them in a single layer and don’t overcrowd the pan. Broiling at the end helps crisp them up.

What if I don’t have cherry tomatoes?

You can use chopped Roma or grape tomatoes, or omit them and add more of another veggie.

What pairs well with this dish?

Serve with a side of hummus, warm pita, or a cucumber-yogurt salad for a complete Mediterranean-style meal.

Conclusion

One Pan Za’atar Chicken Bake is the perfect no-fuss dinner that’s big on flavor and short on cleanup. With its mix of vibrant spices, juicy chicken, and roasted vegetables, it’s a healthy and satisfying meal that comes together with minimal effort. Whether you’re feeding a family or meal-prepping for the week, this easy sheet pan recipe is one you’ll come back to again and again.

One Pan Za’atar Chicken Bake

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One Pan Za’atar Chicken Bake is a bold, flavorful, Mediterranean-inspired dish featuring juicy chicken and roasted vegetables seasoned with earthy za’atar. Everything cooks on one sheet pan, making it an easy and nutritious weeknight dinner with minimal cleanup.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Ingredients

• 4 bone-in or boneless chicken thighs or breasts
• 3–4 medium Yukon Gold or red potatoes, chopped
• 1 cup cherry tomatoes
• 1 red onion, sliced
• 2 bell peppers, sliced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 3 garlic cloves, minced
• 2 tbsp za’atar seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh parsley, chopped (for garnish)

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Instructions

1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil.
2. In a large bowl, whisk together olive oil, lemon juice, garlic, za’atar, salt, and black pepper.
3. Add the chicken to the bowl and toss to coat evenly. Let it marinate while preparing the vegetables.
4. Chop potatoes, red onion, and bell peppers. Leave cherry tomatoes whole.
5. Arrange chicken and vegetables in a single layer on the prepared baking sheet. Drizzle any remaining marinade over the top.
6. Roast for 35–45 minutes, or until chicken is golden and cooked through, and vegetables are tender.
7. Optional: Broil for 2–3 minutes at the end for extra crispiness.
8. Remove from oven and garnish with fresh chopped parsley before serving.

Notes

• For a vegan version, substitute chicken with chickpeas, cauliflower, or tofu.
• Don’t overcrowd the pan to ensure vegetables roast, not steam.
• Marinating chicken for 30–60 minutes deepens flavor but is optional.
• Use store-bought or homemade za’atar blend.
• Pairs well with rice, couscous, or a cucumber yogurt salad.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 380
• Sugar: 6g
• Sodium: 420mg
• Fat: 22g
• Saturated Fat: 4g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 4g
• Protein: 28g
• Cholesterol: 85mg