Lebanese Baked Chicken with Potatoes

This Middle Eastern sheet pan dinner transforms ordinary chicken thighs into something truly extraordinary with minimal effort. The magic happens when tender chicken marinated in tangy yogurt roasts alongside potatoes and carrots, creating a medley of flavors that dance on your palate with every bite. The chicken emerges juicy and infused with warm spices while the potatoes develop crispy edges and creamy centers that soak up all the savory pan juices. The carrots caramelize to sweet perfection, adding another dimension to this complete meal. Ready in about an hour with just 15 minutes of hands-on time, this dish delivers impressive flavor complexity that belies its simple preparation.

I discovered this recipe during a particularly busy season in my life when elaborate cooking wasn't an option. The first time I pulled this golden tray from the oven, the aroma alone transported me straight to my Lebanese neighbor's kitchen where I'd enjoyed similar flavors years before. My family immediately gravitated to the kitchen, drawn by the scent of warm spices. What surprised me most was how the humble potato became the unexpected star – crispy on the outside, creamy within, and infused with all the chicken juices and spices. Now this is our Sunday tradition, and I love watching guests try to identify the blend of spices that makes it so special.

Essential Ingredients

• 8 Chicken Thighs, bone-in and skin-on: Thighs are the ideal cut for this dish because their higher fat content means they won't dry out during roasting. The skin becomes wonderfully crispy while protecting the meat beneath. Look for pieces of similar size for even cooking
• 1 cup Plain Yogurt: Creates the base of the marinade that tenderizes and flavors the chicken. The natural acidity in yogurt breaks down proteins, resulting in incredibly juicy meat. Full-fat yogurt works best but Greek yogurt can be substituted for an even tangier result
• 2 tablespoons Za'atar: This signature Middle Eastern spice blend typically includes dried thyme, oregano, marjoram, sumac, and toasted sesame seeds. It provides an herbaceous, slightly tangy flavor that defines Lebanese cuisine. Quality matters here – look for za'atar with vibrant color and strong aroma
• 2 teaspoons Sweet Paprika: Adds gentle warmth and beautiful color to the dish. Unlike hot paprika, the sweet variety contributes flavor without heat, allowing the other spices to shine
• 1.5 pounds Waxy Potatoes: These varieties (like Yukon Gold or red potatoes) hold their shape during roasting while developing creamy interiors. Leaving the skin on adds texture, nutrition, and helps them maintain their structure
• 4 medium Carrots: Provide natural sweetness that balances the savory elements. When roasted, they caramelize slightly, adding another dimension of flavor. Choose firm, bright orange carrots without cracks
• 1 whole head Garlic: Roasting a full head transforms the garlic from sharp and pungent to sweet and mellow. The roasted cloves can be squeezed out and mixed with the potatoes for incredible depth of flavor
• 1 Lemon: Both the juice and zest brighten all the other flavors and provide necessary acidity to balance the rich chicken. Fresh lemon is non-negotiable here
• 3 tablespoons Olive Oil: Creates the base for roasting and helps the vegetables caramelize. Use a good quality olive oil since its flavor will be prominent
• 2 tablespoons Butter: The combination of butter and oil creates the perfect medium for roasting, with the butter adding richness and the oil preventing burning at high temperatures
• 1 Yellow Onion: As it roasts, the onion sweetens and provides an aromatic foundation for the entire dish. Slice it into wedges rather than dicing for better texture after roasting
• Fresh Parsley: Added at the end, it provides a burst of color and fresh herbaceous notes that cut through the richness of the dish

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Step-by-Step Cooking Instructions

Create the Marinade:

In a large mixing bowl, combine 1 cup of plain yogurt with 2 tablespoons of za'atar, 2 teaspoons of sweet paprika, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, 1 teaspoon of salt, and ½ teaspoon of freshly ground black pepper. Zest one lemon directly into the mixture, then cut the lemon in half and squeeze in the juice from one half (reserve the other half for later). Whisk everything together until smooth and well combined. The marinade should have a thick, creamy consistency with visible flecks of herbs and spices throughout.

Prepare the Chicken:

Pat 8 bone-in, skin-on chicken thighs dry with paper towels – this step is crucial for allowing the marinade to adhere properly. Add the chicken to the bowl with the marinade and use your hands to massage the yogurt mixture thoroughly into each piece, making sure to get some under the skin where possible without tearing it. This ensures the flavor penetrates the meat rather than just sitting on the surface. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, though 2 hours or even overnight will yield even more flavorful results.

Prep the Vegetables:

About 30 minutes before you're ready to cook, remove the marinated chicken from the refrigerator to take the chill off. Preheat your oven to 425°F (220°C) and position a rack in the middle. While the oven heats, wash 1.5 pounds of waxy potatoes and slice them about ¼-inch thick – no need to peel if they're well-scrubbed. The thin, uniform slices ensure they'll cook through in the same time as the chicken. Peel 4 medium carrots and cut them into 2-inch pieces on a diagonal for more surface area and better caramelization. Peel one yellow onion and cut it into 8 wedges, keeping the root end intact so they hold their shape during roasting. Take one whole head of garlic and slice it horizontally through the middle, exposing all the cloves.

Assemble the Sheet Pan:

Take a large rimmed baking sheet (approximately 18x13 inches) and grease it lightly with olive oil or line with parchment paper for easier cleanup. In a large bowl, toss the sliced potatoes, carrot pieces, and onion wedges with 3 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper until evenly coated. Spread this vegetable mixture evenly across the sheet pan, creating a base layer. Place the halved garlic head cut-side down on the baking sheet among the vegetables. The vegetables will absorb all the delicious juices from the chicken as it roasts.

Arrange for Perfect Roasting:

Remove the chicken thighs from the marinade, allowing excess to drip off but not wiping it away completely. Arrange the thighs on top of the vegetables, skin side up, spacing them evenly across the pan to ensure proper air circulation. Some marinade clinging to the chicken is good – it will baste the vegetables as it cooks. Dot the exposed parts of vegetables with 2 tablespoons of butter cut into small pieces, which will melt and create golden, crispy edges on the potatoes.

Roast to Golden Perfection:

Place the sheet pan in the preheated oven and roast for 40-45 minutes, or until the chicken skin is crispy and golden brown and the meat registers 165°F (74°C) on an instant-read thermometer inserted into the thickest part without touching bone. The potatoes should be tender when pierced with a fork and starting to brown at the edges. If the chicken skin is browning too quickly, loosely tent the pan with aluminum foil for the remainder of the cooking time.

Rest and Finish:

Remove the pan from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute within the chicken for maximum tenderness. During this resting period, squeeze the juice from the reserved lemon half over everything on the pan. The hot food will absorb the fresh citrus essence without cooking it, maintaining that bright flavor. Finely chop about ¼ cup of fresh parsley and sprinkle it over the entire dish just before serving, adding a pop of color and fresh flavor.

Serve Family Style

Bring the entire sheet pan to the table (placed on a trivet to protect your surface) for a rustic, family-style presentation. Alternatively, transfer everything to a large serving platter, making sure to scrape up all the flavorful pan juices to spoon over the top. Encourage guests to squeeze the soft roasted garlic cloves over their portion of potatoes for an additional layer of flavor. Complete the meal with warm pita bread for scooping up juices and a simple green salad dressed with lemon and olive oil.

My Lebanese grandmother always insisted on bringing meat to room temperature before cooking, a practice I initially questioned as a young cook. The first time I rushed this recipe and put cold chicken straight from the refrigerator into the oven, the results were noticeably different – the meat was less tender and took longer to cook. Now I understand her wisdom – that small detail is the difference between good and exceptional results. She would also squeeze the roasted garlic directly onto a piece of pita bread, sprinkle it with salt, and eat it alongside the chicken – a chef's treat I've continued to enjoy whenever I make this dish.

The Art of Sheet Pan Arrangement

Thoughtful arrangement on your sheet pan isn't just about aesthetics—it dramatically impacts flavor development. Place the chicken skin-side up and elevated slightly on top of the vegetables for two important reasons. First, this positioning allows hot air to circulate around the meat, creating that coveted crispy skin. Second, and perhaps more importantly, it enables the rendering chicken fat and flavorful marinade to slowly drip down, basting the vegetables throughout the cooking process. For optimal results, avoid overcrowding the pan, which can lead to steaming rather than roasting. If needed, use two sheet pans rather than cramming everything onto one. The extra space ensures proper caramelization—those delicious brown edges on both chicken and vegetables that indicate concentrated flavor.

Za'atar: The Soul of Lebanese Cooking

While all the ingredients in this dish play important roles, za'atar stands out as the defining element that transports this meal from simple roasted chicken to a distinctly Lebanese experience. This ancient spice blend varies slightly from family to family and region to region, but typically contains dried thyme, oregano, sumac, and toasted sesame seeds. The herbaceous foundation provides earthy notes, while sumac contributes a distinctive lemony tang without actual acidity. If you can't find premade za'atar, you can create a simplified version by combining 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 tablespoon toasted sesame seeds, 1 teaspoon ground sumac (if available), and ½ teaspoon salt. While not precisely the same as traditional za'atar, this approximation will still deliver wonderful flavor to your chicken. Store any leftover za'atar in an airtight container away from light and heat to preserve its vibrant flavor for future meals.

Perfect Pairings for a Complete Meal

While this sheet pan dinner is substantial on its own, a few thoughtfully chosen accompaniments can elevate it to a feast. Warm pita bread is essential for scooping up the flavorful pan juices and creating perfect bites with pieces of chicken and vegetables. A simple salad of diced cucumber, tomato, and red onion dressed with lemon juice, olive oil, and a sprinkle of salt provides refreshing contrast to the warm, richly spiced main dish. For a more substantial spread, consider adding hummus or baba ganoush on the side. A bowl of olives and pickled vegetables offers palate-cleansing bites between helpings of the rich chicken. To drink, a light, acidic white wine like Pinot Grigio or Sauvignon Blanc complements the dish beautifully, as does a simple mint-infused iced tea for a non-alcoholic option.

Adapting for Dietary Needs

This versatile recipe can be modified to accommodate various dietary restrictions without sacrificing its essential character. For a dairy-free version, replace the yogurt marinade with a mixture of olive oil, lemon juice, and a tablespoon of tahini to maintain the creamy consistency. The butter can be replaced with additional olive oil or a plant-based butter alternative. Those avoiding nightshades can substitute the potatoes with sweet potatoes, parsnips, or turnips, and omit the paprika (slightly increasing the za'atar to compensate for flavor). For a lower-carb adaptation, swap the potatoes for cauliflower florets, which roast beautifully and absorb the chicken juices just as effectively. The adaptability of this dish makes it perfect for gathering people with different dietary needs around the same table without anyone feeling they're missing out.

Seasonal Variations

The core technique of this dish remains constant year-round, but seasonal adjustments keep it fresh and relevant regardless of when you're cooking. In spring, add tender asparagus spears during the final 15 minutes of cooking. Summer gardens might contribute diced zucchini or yellow squash (added halfway through cooking time to prevent overcooking) and fresh cherry tomatoes (added in the final 10 minutes). Fall calls for cubes of butternut squash alongside or in place of some of the potatoes, while winter might welcome sliced fennel bulb, which roasts to sweet perfection amid the chicken juices. By following the seasons, you'll create a dish that always feels timely while maintaining its comforting Lebanese core. The chicken marinade remains constant, providing a reliable foundation for these seasonal improvisations.

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Leftovers Transformation

Should you be fortunate enough to have leftovers, this dish transforms beautifully for second-day meals. Shred the chicken from the bones and toss with the leftover vegetables, then use this mixture as filling for warm pita pockets with a dollop of yogurt and fresh herbs for a quick lunch. Alternatively, roughly chop everything and heat it in chicken broth with a handful of chickpeas for a hearty soup. Perhaps the most luxurious repurposing is to layer the leftovers in a baking dish, top with beaten eggs mixed with a splash of milk, and bake until set for a Middle Eastern-inspired frittata. These transformations mean you can enjoy the dish two days in a row without taste fatigue, making it an excellent option for meal preparation.

After years of experimenting with various chicken recipes, this Lebanese-inspired dish has become my reliable crowd-pleaser – impressive enough for guests yet simple enough for busy weeknights. What I appreciate most is how the recipe encourages relaxed cooking; there's no precision timing or complex techniques, just good ingredients allowed to shine through straightforward preparation. The way the kitchen fills with the aroma of warming spices as it bakes reminds me that cooking doesn't need to be complicated to be extraordinary. From my family's table to yours, this dish represents what I believe home cooking should be: generous, adaptable, and created with the singular purpose of bringing people together around flavors that comfort and delight.

Frequently Asked Questions

→ What is za'atar and where can I find it?

Za'atar is a Middle Eastern spice blend typically containing dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. You can find it at specialty grocery stores, international markets, or online. If needed, you can make a simple version by mixing equal parts dried thyme, sesame seeds, and sumac with a pinch of salt.

→ Can I use boneless chicken thighs instead?

Yes, boneless thighs work well but will cook faster than bone-in. Check them after 35-40 minutes to avoid overcooking. You'll miss some flavor from the bones, but the dish will still be delicious with the yogurt marinade and spices.

→ What type of potatoes work best for this recipe?

Yukon Gold or red potatoes are ideal as they hold their shape while becoming creamy inside. Russet potatoes will work too but may break down more during roasting. For best results, ensure all potato slices are of equal thickness for even cooking.

→ Can I prepare this dish ahead of time?

Yes, you can marinate the chicken up to 24 hours in advance (refrigerated) for even more flavor. You can also prepare the vegetables and store them in water to prevent browning. Drain and pat dry before assembling the dish for baking.

→ What's a good substitute for full-fat yogurt?

Greek yogurt makes an excellent substitute with its thicker consistency and tanginess. In a pinch, sour cream will work too. For a dairy-free option, use coconut yogurt mixed with a tablespoon of lemon juice to add tanginess.