Za’atar Sheet Pan Chicken

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Za’atar Sheet Pan Chicken

Serves 4  | Prep Time: 15 minutes | Cook Time: 30-35 minutes

 Sheet pan meals are so versatile. This just happens to be one version. Serve with some cooked quinoa, green salad and feta to round out the meal.


  •  4 bone in-skin on chicken thighs
  • Kosher salt
  • 3 tablespoons za’atar
  • Extra virgin olive oil
  • 1 bunch baby carrots, washed and cleaned
  • 1 red onion, cut into 8ths
  • To serve: quinoa and green salad

For the za’atar

  • 2 tablespoons fresh thyme (or 1 tablespoon dried thyme or oregano)
    2 teaspoons sumac
  • 1/2 teaspoon kosher salt
  • 1 tablespoon toasted sesame seeds

Chef Tips


Step 1

Preheat oven to 450F. Season chicken on both sides with salt and za’atar. Toss with some olive oil. Place skin side up on a parchment lined sheet tray

Step 2

Place carrots and onions in a bowl and toss with olive oil. Season with salt and a big pinch of za’atar. Scatter on top of the chicken. Roast until the chicken is cooked through and vegetables are tender (test with the tip of your knife) and caramelized.

Step 3

Remove the chicken from the pan and let rest about 5 minutes. Turn off the oven and turn on the broiler. Place the chicken on an oven proof tray on the top third rack of the oven. Broil until the skin is golden brown and crispy. 

Step 4

Place some quinoa in a bowl top with chicken, veg, and feta. Spoon over some of those juices from the roasting pan.