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Za'atar Chicken Sheet Pan Dinner

We’re back at it with the easy sheet pan dinners, and tonight we’re dressing up basic cauliflower and chicken with our latest favorite secret ingredient in this za’atar chicken sheet pan dinner.


Chicken leggs with za'atar and cauliflower roasted on a sheet pan with fresh parsley

A Simple Sheet Pan Dinner, With Middle Eastern Flair.

A complete meal—low-carb, balanced, delicious—that cooks on just one pan in about 40 minutes and requires almost no prep? Uh, yeah. That doesn’t sound like it could possibly be a real thing. BUT IT IS! This simple chicken thigh recipe is just that easy. Truly—just arrange the chicken thighs and cauliflower on a sheet pan, add a bit of seasoning and bake. It’s the ultimate almost-not-a-recipe recipe. And our super flavor-giving trick? A quick-to-make pour of za’atar oil, drizzled over the whole meal right as it comes out of the oven. It gives the whole thing loads of fresh, bright, herby flavor—and who doesn’t love that?

za'atar and oil in a shallow bowl with a spoon

What Is Za’atar?

Za’atar is an irresistible Middle Eastern spice blend that is worth getting to know, because it will make just about anything in your kitchen taste extra delicious! Za’atar is so flavorful, it’s essentially the only spice we’re using on this simple cauliflower and chicken sheet pan dinner recipe. Like most spice blends, the exact combination of spices in a container of za’atar varies a bit from jar to jar, but typically it’s made of up of at least:

  • Dried oregano
  • Thyme
  • Marjoram
  • Sumac
  • Toasted sesame seeds
raw chicken legs, cauliflower, za'atar, shallots, garlic, salt and olive oil in small bowls

OK—Za’atar! Got It. What Else Do I Need?

Not much! A bit woodsy, a bit tangy (sumac give the za’atar a lemony quality) and herbal, the za’atar gives this sheet pan dinner so much flavor, you don’t need much else. All you’ll need is:

  • Chicken thighs
  • Olive oil
  • Cauliflower
  • Shallots
  • Garlic cloves
  • Salt
shallots and cauliflower on a sheet pan with oil and za'atar
chicken, cauliflower and shallots on a sheet pan
chicken roasted with cauliflower and shallots on a sheet pan
roasted za'atar chicken and cauliflower on a sheet pan topped with parsley

How To Make This Easy Chicken Sheet Pan Recipe

Do you have a sheet pan? Do you have an oven? Do you know how to turn it on? OK great! Then you will be able to make this easy chicken dinner. Promise! Here’s how to do it:

  1. Coat the chicken thighs and cauliflower florets with some za’atar, salt and olive oil. Toss with a few shallots and spread it all out on a sheet pan.
  2. Bake! Now you get to chill for 30 minutes.
  3. While the chicken bakes, whisk together some za’atar oil—basically just oil, garlic, za’atar and salt.
  4. When the chicken thighs reach an internal temperature of 165°, they’re done! Pull them out of the oven.
  5. Drizzle with za’atar oil to finish, and then dig in.
za'atar chicken in a roasting pan with cauliflower and shallots next to a bowl of za'atar oil

Make A Night of It!

Served as-is, this sheet pan chicken recipe makes for a balanced, easy weeknight meal. But with big flavors, and gorgeous roasty chicken pieces, it’s also perfectly fit for company. Just spruce it up with some Middle Eastern side dishes to make it feel a bit more well-rounded. We love to serve these chicken thighs with:

zaatar chicken sheetpan dinner with caulilfower and shallots on a white baking dish next to za'atar oil

Tools You’ll Need:

za'atar chicken sheetpan dinner on a white plate

Do You Za’atar Now?

Snap a photo of your finished za’atar chicken sheet pan dinner and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper so we can celebrate your kitchen victories. Happy eating!

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Za'atar Chicken Sheet Pan Dinner

  • Serves: 6
  • Prep Time:  5 min
  • Cook Time:  35 min
  • Calories: 412


  • 3 pounds Chicken thighs and legs, bone in skin on
  • 3 tablespoons Olive oil
  • 2 ½ teaspoons Kosher Salt, divided
  • 2 tablespoons Za'atar spice blend
  • 1 Head cauliflower, cut into small florets
  • 3 Large shallots, quartered

Za'atar Oil

  • 1/4 cup Olive oil
  • 2 tablespoons Za'atar
  • 1 teaspoon kosher Salt
  • 2 Garlic cloves, finely minced


  1. Preheat oven to 425°F.

  2. Using a paper towel, pat chicken down until dry.

  3. In a small bowl mix together olive oil, 2 tsp of the salt and za’atar spice blend.

  4. On a large baking sheet toss cauliflower and shallots with half of the za’atar mixture. Coat chicken with remaining mixture and arrange between cauliflower. Sprinkle chicken with remaining salt and bake for 35-40 minutes.

  5. While chicken is baking make za’atar oil by mixing together all ingredients.

  6. When chicken is done, and you get an internal temperature reading of of 165°F on a meat thermometer, drizzle the chicken thighs with za’atar oil and serve!

  7. Serve with optional hummus, tahini sauce or tzatziki. Or serve over couscous.

Nutrition Info

  • Per Serving
  • Amount
  • Calories412
  • Protein46 g
  • Carbohydrates15 g
  • Total Fat19 g
  • Dietary Fiber4 g
  • Cholesterol200 mg
  • sodium550 mg
  • Total Sugars6 g

Za'atar Chicken Sheet Pan Dinner

Questions & Reviews

Join the discussion below.

  • Deirdre

    Can I use chicken breast instead?

    Sure! You just won't need to cook it quite as long.

  • Karen

    What is Zaatar and where can it be purchased

    Za'atar is a spice blend that is used most often in Mediterranean and and Middle Eastern cooking. You can get it at fred meyer, walmart, world market and amazon. Hope you enjoy Karen!

  • Debbie

    Can I use potatoes and carrots with onions instead?


  • Donna

    I’d like to add baby carrots, crushed mint leaves, and golden raisins to the sheet pan. What’s your opinion?

    Go for it! Hope you enjoy Donna!

  • Sera

    If using boneless chicken thighs, do you have a recommendation as to how to adjust cooking time appropriately? Thank you!

    I would roast the cauliflower (tossed with all the oil) for 15 minutes. Remove from the oven add the chicken and put it back in the oven for 20 dish minutes until your chicken is 165°F and the cauliflower is tender and slightly charred. Enjoy!

  • Kelly

    Loved this! I used boneless chicken thighs and as suggested, started the cauliflower 15 minutes before adding the chicken. Also: for the pescetarian in the house, used the za'atar oil blend on pan-fried haddock, which was lovely too. I haven't seen za'atar in my local major grocery stores but got it at a Middle Eastern deli in my neighbourhood.

    Thanks Kelly! We are so glad you loved this!

  • Christin

    This recipe was fantastic! All four kids loved it--no left overs from a double recipe. I made it exactly as is.

    Thanks Christin, we are so glad your family loved it!

  • Lauren

    Seriously so good!!!! Tip: Def go easy on salt. The cauliflower and shallots were a heavenly addition!

    Thanks Lauren, glad you enjoyed it!

  • Lynn

    This was excellent! So simple to cook, and very, very delicious. I used large slices of eggplant instead of the cauliflower, and added some larger slices of red onion. The chicken turned out moist and flavorful, and the eggplant & onions were perfect with the Za'atar sauce. I'll cook this one again!

    Thanks Lynn, so glad you loved it!

  • Lindsay

    This was amazing! A new go-to. Added roughly shredded Brussels to the cauliflower. Also, I agree with Kathy Lynn and used less salt. Served over couscous. Thank you for the great recipe!!

    Thanks Lindsay, so happy you loved it!