Description
This Za’atar Chicken Sheet Pan Dinner is a vibrant and flavorful one-pan meal featuring juicy bone-in, skin-on chicken leg quarters seasoned with aromatic za’atar spice blend, roasted alongside tender cauliflower florets and sweet shallots. The dish is finished with a simple za’atar oil drizzle and pairs perfectly with Mediterranean sides like hummus, tahini sauce, tzatziki, or couscous for a wholesome, delicious dinner.
Ingredients
Scale
Chicken
- 3 pounds bone-in, skin-on chicken leg quarters
- 3 tablespoons extra-virgin olive oil
- 2½ teaspoons kosher salt
- 2 tablespoons za’atar
Vegetables
- 1 head cauliflower, cut into small florets
- 3 large shallots, quartered
Za’atar Oil
- ¼ cup extra-virgin olive oil
- 2 tablespoons za’atar
- 1 teaspoon kosher salt
- 1 to 2 garlic cloves, minced
For Serving
- Hummus
- Tahini Sauce
- Tzatziki
- Couscous
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and position the rack in the center of the oven for even roasting.
- Prep the chicken: Pat the chicken leg quarters completely dry using paper towels to ensure crisp skin when roasted.
- Make za’atar mixture: In a small bowl, combine 3 tablespoons extra-virgin olive oil, 2 teaspoons kosher salt, and 2 tablespoons za’atar until well mixed.
- Toss and arrange vegetables and chicken: On a rimmed baking sheet, toss the cauliflower florets and quartered shallots with half of the za’atar mixture to coat evenly. Then, coat the chicken with the remaining za’atar mixture and arrange the pieces skin side up between the vegetables. Sprinkle the chicken with the remaining ½ teaspoon kosher salt.
- Roast the chicken and vegetables: Place the sheet pan in the preheated oven and roast for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) when measured with an instant-read thermometer.
- Make the za’atar oil: While the chicken roasts, whisk together ¼ cup extra-virgin olive oil, 2 tablespoons za’atar, 1 teaspoon kosher salt, and minced garlic cloves in a small bowl until combined.
- Finish and serve: Once the chicken and vegetables are done roasting, remove from the oven and drizzle the chicken with the za’atar oil. Serve immediately alongside your choice of hummus, tahini sauce, tzatziki, and/or couscous for a complete Mediterranean-style dinner.
Notes
- Using bone-in, skin-on chicken quarters provides juicy meat and crispy skin after roasting.
- Za’atar is a Middle Eastern spice blend typically containing thyme, sumac, and sesame seeds; adjust amount to taste.
- Patting the chicken dry before seasoning helps achieve crispier skin.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F internal temperature.
- You can substitute vegetables based on preference, such as broccoli or carrots.
- Serving the dish with couscous or sauces like hummus or tzatziki adds variety and balances flavors.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner, Main Course
- Method: Roasting, Sheet Pan
- Cuisine: Mediterranean, Middle Eastern
Nutrition
- Serving Size: 1 chicken leg quarter with vegetables (approx. 6 oz chicken + vegetables)
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 6 g
- Protein: 40 g
- Cholesterol: 140 mg
Keywords: Za'atar, chicken, sheet pan dinner, roasted cauliflower, Mediterranean, easy dinner, one-pan meal, healthy chicken recipe
