Easy Sheet Pan Dinner: Za'atar Chicken, Potatoes & Broccoli
HOLY OVEN MITTS! If you’re not yet in love with sheet pan cooking, you will be soon. Homemade. Healthy. Hands-off. In a hurry! Cleanup? Line the pan with heavy-duty foil and there’s hardly any. That frees up time for you to do the things you love, Sis (even if your joy comes from more kitchen creativity). Prep
an easy marinade, then let your fridge and oven do all the heavy lifting—building bold, restaurant-quality flavor while you sip wine and relax. Did we
mention this recipe is budget friendly? What an absolute winner, this chicken dinner!
Za'atar Chicken, Potatoes & Broccoli
¼ cup plain yogurt
Zest and juice of ½ large lemon
1 clove garlic, pressed
Salt and pepper to taste
3 tablespoons olive oil
2 tablespoons za’atar
1 pound bone-in, skin-on chicken
thighs and/or legs
8 halved baby potatoes
6 large broccoli florets
Tip: If you can’t find za’atar, an ancient Middle Eastern spice blend also popular in North African dishes, replace it with 1 teaspoon each dried thyme, cumin and sesame seeds.
1. Combine yogurt, lemon zest, garlic, salt and pepper. Chill. Combine oil, lemon juice, za’atar, chicken and vegetables in zip-sealed bag. Season with salt and pepper; massage to coat. Chill for 2 to 10 hours.
2. Spread chicken (skin-side up) and vegetables on sheet pan. Push vegetables to edges; turn potatoes cut-side down. Roast at 425°F until chicken registers internal temperature of 160°F (20 to 30 minutes).
3. Remove chicken and vegetables to plates. Spoon yogurt mixture onto sheet pan; use spatula to combine pan scrapings with mixture. Pour over chicken.
Hungry for more? For mouthwatering fish, beef and pork recipes, visit aarp.org and search “sheet pan meals.”