Za’atar: Spicing Up the Standard Sheet Pan Dinner

 

Sweetie Pie

Disclaimer: No pet chickens were harmed in the preparation of this meal. I just wanted to show off one of my girls. 

 

In the 1970s, we had Hamburger Helper, the 80s brought crockpot/slow cookers, the oughts brought the Instant Pot, and air fryers became popular in the last decade—all designed to make fixing dinner a little bit easier. More recently, sheet pan bakes have become a popular way to fix dinner, particularly for those with busy lives.

 

They make for easy prep, hands-off cooking, and the clean-up just takes a minute. Traditionally, recipes for sheet pan bakes are comprised of a protein, vegetable and starch. Some are marinated, others slathered in a sauce, and many make use of an herb mixture. 

 

Today’s post covers the latter preparation. It’s prepared with the Middle Eastern spice mixture called za’atar. Za’atar contains herbs and spices that vary based on the region and what is available (much like Indian or Thai curries). Among the ingredients can be: oregano, thyme, marjoram, cumin, coriander, sesame seeds, sumac, and chili flakes. Salt may also be added. Za’atar can be found in most grocery stores these days, as well as Cost Plus World Market. If you’re feeling ambitious, there are recipes on the internet that will also allow you to make your own.

 

The za’atar sheet pan bake I’ve been making, to rave reviews, utilizes chicken thighs, broccoli and potatoes. This modified recipe originally appeared in the November 2021 issues of Eating Well and it’s well worth repeating here. It is the epitome of what this blog stands for – leaving the standard dinner fare behind and incorporating foreign flavors and fresh ingredients to provide tasty meals for those you love. And it also goes to show that good food doesn’t have to take hours, multiple pans, and a grocery store’s worth of ingredients. 

 

Even better, it’s served with a tasty yogurt sauce that really amps up the flavor.

 

Roast Za-atar Chicken with Broccoli and Potatoes

1 ¾ pounds bone-in, skin-on chicken thights

1 medium broccoli crown, cut into ½-inch planks

2 cups baby potatoes, halved*

¼ cup olive oil

2 tablespoons za’atar

¾ teaspoon ground pepper

½ teaspoon salt

 

Sauce

1 cup plain yogurt

1 tablespoon minced fresh dill (or 1 teaspoon dried)

1 tablespoon minced onion

½ teaspoon minced or grated garlic

2 tablespoons fresh lemon juice

 

Mix up the ingredients for the sauce and place in the refrigerator. 

 

Turn on oven to 450 degrees. In a bowl, toss chicken, broccoli and potatoes with oil and spices. Arrange the chicken, skin side up, in the center of a large foil-lined baking pan (makes for easy clean up). Place broccoli and potatoes in a single layer around the chicken. Roast for 25 minutes or until thigh registers 165 degrees. 

 

Turn the broiler on high and broil until the chicken skin is brown and crispy. Serve with yogurt sauce. 

 

*I’ve also used red or Yukon potatoes, cut into 8-10 chunks

 

Yield: 4 servings