Description
This aromatic one-pan meal features tender, citrus-marinated bone-in chicken roasted alongside golden Yukon gold potatoes, sweet carrots, and red onion. Enhanced with a blend of za’atar, sumac, and fresh lemon, this dish delivers a bold Middle Eastern flavor profile with minimal cleanup. The high-heat roasting method ensures succulent, golden-brown chicken and perfectly caramelized vegetables, making it a reliable and impressive choice for any weeknight dinner or family gathering.
Ingredients
2 tbsp Za’atar (plus extra for garnish)
2 tsp Sumac
1 tsp Sweet Paprika
6 Garlic cloves, minced
2 Lemons, juiced
1/2 cup Extra virgin olive oil
5 Yukon Gold potatoes, cut into 2-inch chunks
5 Carrots, cut into 2-inch chunks
1 Red onion, sliced into 1-inch half moons
8 Chicken thighs or drumsticks, bone-in, skin-on
1/3 cup Blanched almonds (optional)
1/4 cup Fresh parsley, chopped
Salt and black pepper to taste
Instructions
Preheat oven to 425°F and position rack in the center.
Whisk together za’atar, sumac, paprika, garlic, lemon juice, and olive oil in a medium bowl.
Arrange potatoes, carrots, and onions on a large heavy-duty sheet pan.
Season vegetables with salt and pepper and drizzle with 4 tablespoons of the prepared marinade.
Place chicken pieces skin-side up on the sheet pan, nestling them among the vegetables.
Pour the remaining marinade evenly over the chicken pieces.
Roast for 55 minutes, or until the chicken is cooked through and vegetables are tender.
If using, sprinkle almonds over the top during the last 10 minutes of roasting.
Remove from oven, garnish with extra za’atar and fresh parsley before serving.
Notes
Ensure chicken is bone-in and skin-on to maintain moisture during the long roast. If vegetables seem to be browning too quickly, cover the sheet pan lightly with foil for the first 30 minutes of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 55
- Category: Sheet Pan Dinners
- Method: Roasting
- Cuisine: Middle Eastern Fusion
Nutrition
- Serving Size: 2 pieces of chicken with 1/4 of vegetable mixture
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 110mg