Za'atar chicken tray bake

This tray bake / sheet pan dinner hits all the right spots - quick to assemble and cook, and packed with flavour! Made with a spice blend called za'atar, chicken thighs (skin on, of course!) and vegetables, a few spices, lemon and garlic - if your family is anything like mine, this will get on the regular rotation quickly.

Za'atar is a Middle Eastern spice blend typically made with dried herbs, sesame seeds, and sumac. You'll find it at most larger supermarkets, spice stores, or you can try my Homemade Za'atar spice blend - if you have a well equipped spice drawer, you probably have everything you need to make it.

Tray bakes or sheet pan dinners have to be one of the most convenient weeknight meals you can make - I love them because I can throw some protein and vegetables on a tray and let the oven do the hard work. If you're looking for another tray bake to try, try my Spanish style chicken & chorizo tray bake

Want to try some more za'atar recipes? Check these out!

• Za'atar flatbread
• Za'atar cheese toastie
• Za'atar roasted carrots
• Spicy Lamb Hummus with Za'atar flatbreads

Za'atar chicken tray bake ingredients

• Chicken thighs - ideally skin on and bone in. If you really prefer chicken breast you can use that instead, but it will need a lot less cooking time - around 15 minutes depending on thickness - so take that into account.
• Roasting potato - use your favourite roasting potatoes.
• Carrots, red onions and capsicum / bell peppers make up the vegetables. I prefer to use mixed colour capsicum.
• Parsley to serve.

For the marinade:

• Extra virgin olive oil
• Za'atar - as mentioned earlier, you can buy this from the store or easily make it at home if you have a well stocked spice rack. Try my Homemade Za'atar spice blend if you want to make it from scratch!
• Sumac and ground allspice for a bit of extra spice. You should be able to find both of these spices at supermarkets or spice stores.
• Garlic and lemon juice are a classic pairing.
• Salt and pepper.

Essential equipment you need to make Za'atar chicken tray bake

You need a large tray with sides to make this dish. If what you're using doesn't have high sides, watch it while it's cooking to make sure the liquid doesn't spill over.

How to make za'atar chicken tray bake

Check out the recipe card further down the post for comprehensive instructions.

1. Make the marinade by combining all the marinade ingredients and mixing well.
2. Add marinade to the chicken and vegetables. Mix well.
3. Cover with plastic wrap and refrigerate for at least 30 minutes.
4. When you're ready to cook, preheat your oven.
5. Transfer the chicken and vegetables to a large baking tray or roaster.
6. Bake for 40 minutes, turning the vegetables half way through.
7. Finish under the grill/broiler for a little extra char if needed.
8. Serve with a little finely sliced parsley.

Za'atar chicken tray bake

Unrated

Sam Knight

Dairy free Gluten free Chicken thigh Carrot Potato Mediterranean cuisine

Prep	Cook	Total
10 mins	45 mins	55 mins

Serves 4

This simple sheet pan dinner features chicken, za'atar and other aromatic flavours on a bed of vegetables and baked to perfection for a fuss free and flavourful weeknight meal.

• 8 chicken thighs bone in, skin on - around 1.2kg / 2.65 lbs, see note 1
• 800g (1.75 lbs) potatoes, cut into wedges preferably a floury potato - see note 2
• 4 carrots, cut into chunks
• 1 large red onion, cut into large dice
• 2 capsicum / bell peppers, cut into strips preferably mixed colours
• Parsley, finely sliced, to serve optional

For the marinade

• 1/4 cup extra virgin olive oil
• 3 tbsp za'atar store bought is fine, or try my recipe!
• 2 tsp sumac
• 2 tsp ground allspice
• 4 garlic cloves, minced
• Juice of 2 lemons
• 2 tsp salt
• 1/2 tsp pepper

Steps

1. Make marinade - add the extra virgin olive oil, za'atar, sumac, allspice (if using), minced garlic cloves, lemon juice, salt and pepper to a large bowl. Mix well.
2. Add chicken and vegetables to the bowl and stir well to make sure they're all covered with the marinade.
3. Refrigerate - cover with plastic wrap and put in the fridge for at least 30 minutes, up to overnight. For the best result, allow it to marinate for at least 2 hours.
4. Preheat oven - when you're ready to cook your tray bake, preheat your oven to 200C (390F).
5. Transfer the chicken and vegetables from your bowl to a large baking / sheet tray or a roaster. Make sure the chicken is on top, with the skin facing upwards (if using skin on thighs).
6. Bake for 20 minutes, then remove from the oven and turn the vegetables. Return the tray and bake for another 20 minutes, or until the chicken is golden and cooked through (74°C/165°F).
7. Finish - if everything is cooked but is not quite brown enough, you can finish the tray bake under the grill/broiler in your oven. Keep an eye on it though, because it can go from browned to burned very quickly!
8. Serve topped with a little parsley, if desired.

Notes

1. Chicken - getting chicken thighs that are bone in with skin on will yield a better result but you can make it with skinless and boneless thighs if you'd prefer. If you can't find them skin on, bone in, you can use drumsticks of boneless & skinless thighs. You can also use chicken breasts, but the breasts will dry out in the time it takes the vegetables to cook. Cook the vegetables for 25 minutes before adding the breasts and then cook until the breasts are cooked through, around 15 minutes - the internal temperature should be at least 74C (165F).
2. Potatoes - use your favourite roasting variety. If it has a thick skin peel it, otherwise remove any eyes or funky bits and leave the skin on. Cut into thick wedges.
3. Serving size - allow 2 bone in thighs per adult for average sized thighs. In my testing for this recipe, I averaged 1.2kg (2.65 lbs) for 8 thighs.
4. Marinade for at least 30 minutes, but 2 hours will give a noticeably better result.
5. Make ahead - you can make up to 24 hours ahead of time.