Middle Eastern Sheet Pan Chicken (Print Version)
# Ingredients:
→ For the Chicken
01 -
2 pounds bone-in/skin-on chicken thighs
02 -
3 tbsp full fat yogurt
03 -
1 tsp salt
04 -
1 tsp black pepper
05 -
1 tsp sweet paprika
06 -
1 tsp garlic powder
07 -
1 tsp za'atar
→ For the Vegetables
08 -
6 medium potatoes
09 -
3 large carrots
10 -
1 medium yellow onion, cut into wedges
11 -
1 garlic head, top cut off
12 -
1 tsp dried oregano
13 -
2 tbsp chopped parsley
14 -
1 tsp salt
15 -
1 tsp black pepper
16 -
2 tbsp unsalted butter
→ For Finishing
17 -
3 tbsp lemon juice
18 -
2 tbsp olive oil
# Instructions:
01 -
Preheat the oven to 350°F (180°C)
02 -
In a large bowl, combine yogurt with za'atar, paprika, garlic powder, and 1 teaspoon each salt and pepper. Add chicken thighs and massage well with yogurt mixture. Set aside
03 -
Peel and chop carrots, cut potatoes into ¼ inch (0.5 cm) slices. Chop parsley, cut onion into wedges, and cut top off garlic head
04 -
In a large bowl, combine potatoes, carrots, oregano, parsley, remaining salt and pepper. Melt butter and add to potato mixture. Mix until combined
05 -
Place potato mixture on parchment-lined baking sheet. Nestle marinated chicken between potatoes. Add onion wedges and garlic head cut-side-down
06 -
Sprinkle with lemon juice and drizzle with olive oil
07 -
Transfer to oven and bake for 60 minutes, until potatoes are tender with crispy edges and chicken is cooked through
08 -
Let rest for 5 minutes. Squeeze out some roasted garlic cloves, smash with fork and swirl into potatoes before serving
# Notes:
01 -
Za'atar is a Middle Eastern spice blend with thyme, sumac, and sesame seeds
02 -
Can use Greek yogurt for extra tanginess
03 -
Serve with pita bread and leafy salad for a complete meal