Name: Za'atar Sheet-Pan Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: 3 tbsp. za'atar spice blend -; 10 tbsp. extra-virgin olive oil, divided -; 6 tbsp. fresh lemon juice, divided -; 1 tbsp. plus 1 tsp. kosher salt, divided -; 4 skin-on, bone-in chicken thighs (about 2 lb. total) -; 1 lb. fingerling potatoes, halved lengthwise -; 8 oz. broccoli, trimmed and cut into 1" florets -; 1 red onion, cut into 1"-thick wedges -; 1/4 c. tahini -; 3 tbsp. cold water -; Lemon wedges, for serving -

Ingredients for - Za'atar Sheet-Pan Chicken

1. 3 tbsp. za'atar spice blend

2. 10 tbsp. extra-virgin olive oil, divided

3. 6 tbsp. fresh lemon juice, divided

4. 1 tbsp. plus 1 tsp. kosher salt, divided

5. 4 skin-on, bone-in chicken thighs (about 2 lb. total)

6. 1 lb. fingerling potatoes, halved lengthwise

7. 8 oz. broccoli, trimmed and cut into 1" florets

8. 1 red onion, cut into 1"-thick wedges

9. 1/4 c. tahini

10. 3 tbsp. cold water

11. Lemon wedges, for serving

How to cook deliciously - Za'atar Sheet-Pan Chicken

1 . Stage

In a large bowl, whisk za’atar, 6 tablespoons oil, 4 tablespoons lemon juice, and 1 tablespoon salt. Transfer 1/4 cup marinade to a small bowl and set aside. Add chicken to remaining marinade and toss to coat. Cover and let sit at room temperature 30 minutes.

2 . Stage

Preheat oven to 425°. Add potatoes to bowl with chicken and toss to coat, then arrange chicken skin side up and potatoes cut sides down on a large baking sheet. Pour any remaining marinade over. Bake chicken and potatoes 15 minutes.

3 . Stage

Meanwhile, in a medium bowl, toss broccoli and onion with reserved marinade, 2 tablespoons oil, and 1/2 teaspoon salt. Remove sheet pan from oven. Transfer broccoli and onion to pan, making sure vegetables make contact with pan as much as possible.

4 . Stage

Continue to bake until vegetables are tender and chicken is cooked through (an instant-read thermometer inserted into thickest part should register 165°), about 20 minutes more.

5 . Stage

Meanwhile, in a small bowl, whisk tahini, water, and remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt. Drizzle over chicken and vegetables. Serve with lemon wedges alongside.