zaatar chicken potatoes

One Sheet Pan Roasted Za’atar Chicken and Potatoes

Author: Little Spice Jar

Serves: 6-8 servings

A one sheet pan roasted za’atar chicken and potatoes dinner. Chicken crusted with za’atar spices, olive oil, garlic and lemon juice. I toss it all into a zip-top bag and give it a good shake before baking it. It’s a crowd pleaser


  • 6-8 pieces of bone-in, skin on chicken (thighs, breasts, drumsticks)
  • 6 tablespoons olive oil
  • 3 tablespoons lemon juice. I used half a lemon for each of the marinade bags.
  • 2-3 tablespoons Zaatar seasoning
  • 1 teaspoon garlic powder, I used Penzey’s Sandwich sprinkle
  • salt and pepper to taste
  • 16 ounces red baby potatoes, halved (see notes)
  • I cut up a med onion to use
  • fresh thyme, optional


  1. Position a rack near the center of the oven and preheat the oven to 400ºF. You can line a sturdy baking sheet with heavy duty foil for easier clean up if you’d like.
  2. Combine the olive oil, lemon juice, 2 tablespoons of za’atar seasoning, and garlic powder in a zip-top bag. Give the marinade a taste. If if the seasoning is salt-free like mine was, add in 1 teaspoon or as desired. Add the chicken pieces and the potatoes to the bag. Seal the bag and give it a good shake so the marinade evenly coats the chicken and potatoes. Allow the chicken and potatoes to marinate for 20 minutes or up to 3 hours (see notes).
  3. Spread the chicken and potato pieces out onto the prepared baking sheet. Sprinkle the remaining tablespoon of za’atar on the chicken and potatoes. You could even sprinkle some chopped fresh thyme on top of you’d like.
  4. Bake the roasted za’atar chicken for 35-45 minutes or until the internal temperature registers 165ºF, you may need to turn the baking sheet half way through the baking if your oven has heat spots. Sprinkle with fresh parsley and lemon slices or wedges, serve warm.

Note: I did the chicken and potatoes in separate bags.