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Za'atar Chicken Sheet Pan Dinner

  • Serves: 6
  • Prep Time: 5 min
  • Cook Time: 35 min
  • Calories: 412
Chicken leggs with za'atar and cauliflower roasted on a sheet pan with fresh parsley

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.

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!

Za'atar Chicken Sheet Pan Dinner

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

Ingredients

  • 3 lb chicken thighs and legs, bone in skin on
  • 3 tbsp olive oil
  • 4 tsp salt, divided
  • 2 tbsp za'atar spice blend
  • 1 head cauliflower, cut into small florets
  • 3 large shallots, quartered

Za'atar Oil

  • 1/4 cup olive oil
  • 2 tbsp za'atar
  • 1 tsp salt
  • 2 garlic cloves, finely minced

Method

  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. If you would like the meat and veggies to have a bit of char, broil for 3 minutes or until desired caramelization is achieved.
  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 160°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
  • Calories 412
  • Protein 46 g
  • Carbohydrates 15 g
  • Total Fat 19 g
  • Dietary Fiber 4 g
  • Cholesterol 200 mg
  • sodium 550 mg
  • Total Sugars 6 g

Za'atar Chicken Sheet Pan Dinner

Questions & Reviews

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  • Natalie Green

    LOVED this recipe, such a fun way to use up the rest of the za'atar in my pantry. The only modfication I would make is to use much less salt. I only used about 1tsp in the first marinade and then 1 tsp in the za'atar oil and that was still borderline too salty for me (someone who LOVES salt). Otherwise, the chicken was moist and flavorful and the cauilflower and shallots roasted wonderflly. Served over couscous with a side of hummus!

  • Lori

    Delicious!

    Thanks Lori!

  • Cheryl Weisbloom

    Only used bone in chicken thighs. Loved it, added fresh tomatoes as they were going soft. Next time I may add potatoes to roast with the cauliflower. I used the garlic oil on the cauliflower and chicken because I didn't think it had enough seasoning.

    Will definitely make it again.

    Thanks for trying this Cheryl! We are so pleased to hear you'll be making it again!

  • B Havlik

    Fantastic. Agree wtih the other reviewer that it needs much less salt. But this is a keeper, and an easy pleaser for company, as well. I've passed it on, and others have also loved the recipe.

    So glad you enjoyed! We tend to be heavy salters since the skins absorb so much of that salt, often leaving the meat under seasoned.

  • Morgan Ross

    This was SO GOOD. I found myself with a lot of za’atar and was looking for an easy recipe. Do yourself a favor and make this + the MP lemon rice!!! I also halved the amount of meat and used all thighs, but leftovers were so delicious that I wish I hadn’t.

  • Gabrielle

    This was delicious! I halved the recipe since it was just for me, and I didn't bother with the za'atar oil although I'm sure it would've taken it over the top. I'll definitely be making this again. Served mine with couscous and a salad. Yum!