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Sheet Pan Za’atar Chicken and Vegetables

Course Main Course
Servings 4



  • 1 tbsp. lemon juice
  • 3 tbsp. olive oil, divided
  • 1 tbsp. za’atar seasoning
  • 1/2 tsp. salt
  • 2 boneless, skinless chicken breasts, quartered
  • 1 cup canned chickpeas, drained and patted dry
  • 2 cups quartered red potatoes (about 1-inch in size)
  • 4 carrots, peeled and cut into 2-inch pieces
  • 1/2 red onion, quartered
  • 2 cups cauliflower florets
  • 2 cups broccoli florets


  • Combine lemon juice, 1 tablespoon olive oil, za’atar seasoning, salt, and chicken breasts in a zip-top bag. Refrigerate and marinate for at least 30 minutes.
  • Preheat oven to 425°. Drizzle remaining 2 tablespoons olive oil evenly over a large baking sheet or short-sided roasting pan. Remove chicken pieces from marinade and place on baking sheet; discard marinade. Arrange chickpeas, potatoes, carrots, red onion, cauliflower, and broccoli around chicken.
  • Roast chicken and vegetable at 425° for 40 minutes or until chicken is cooked through and vegetables are roasted.
  • Sprinkle with additional za’atar, salt, and pepper, if desired.
Keyword chicken and vegtables, chicken recipes, dinner, dinner recipe, Dinner recipes, sheet pan, sheet pan recipes, za'atar