Za’atar Chicken Bake

This one pan za’atar chicken bake is so delicious and super easy to whip up. The chicken is marinated in lemon juice, olive oil and Middle Eastern spices and then baked to perfection with butternut squash and onion.

If you’ve been reading EBF for a while you’ll know I’m all about quick and efficient meals, and sheet pan bakes are on the menu at least once a week over here.

Today’s recipe for za’atar chicken and butternut squash is 100% inspired from our trip to Israel. Za’atar is a Middle Eastern spice blend that I had heard about before, but it wasn’t until our trip when we actually made our own za’atar seasoning blend that I became familiar and excited about experimenting with it.

Why You’ll Love this Sheet Pan Meal

• Perfect for weeknights – you can prep the ingredients in advance and have dinner on the table in under 45 minutes!
• Delicious meal in one – eat this meal as is or serve with my zesty tahini dressing, which complements the za’atar seasoning perfectly.
• One pan to clean – is there anything better than very few dishes to clean? I’ll answer that: no!
• Versatile – eat as is for dinner then repurpose leftovers into a salad or a bowl the next day.

What You Need

• butternut squash – any squash works with this recipe but I love butternut squash. Here’s a simple tutorial for how to peel and chop butternut squash before cooking.
• chicken breast – I recommend boneless, skinless for easy eating! Chicken thighs will also work.
• olive oil – the oil base for the chicken marinade.
• lemon zest and juice – part of the chicken marinade. The lemon adds a pop of flavor!
• za’atar – a spice blend that is typically a mixture of dried sumac, sesame seeds and other spices.
• sea salt and pepper – to season the chicken and vegetables.
• optional for serving – this zesty tahini dressing pairs perfectly with the rest of the ingredients!

What is Za’atar?

Za’atar spice blends vary, but our blend has dried za’atar leaves (which are very similar to oregano or thyme), sesame seeds, sumac, olive oil and sea salt. It’s aromatic, herby and salty with a hint of tang from the sumac. In the Middle East za’atar is used as a table condiment, like salt and pepper, so you’ll see people sprinkling it on everything from eggs and oatmeal to yogurt (or labneh) and meat. I personally love it mixed with olive oil as a dip for pita bread!

Since we’ve been home I’ve been experimenting with the za’atar and have almost used our whole jar! I’ve made a few dishes that we’ve loved, and this one pan za’atar chicken bake with butternut squash is definitely a favorite!

If you’re new to za’atar and don’t have it in your spice cabinet, no worries! You can find it at most international or natural grocery stores, or at a specialty spice shop like Penzeys. I’ve definitely seen it at my local Whole Foods.

How to Serve Za’atar Chicken Bake

Like I mentioned above, this is a meal in one that you can serve on its own or add zesty tahini dressing for added flavor. If you want more volume, I recommend serving with brown rice, quinoa or on a bed of greens. Drizzle on the zesty tahini dressing and enjoy!

More Middle Eastern Recipes to Try

• Easy Shakshuka
• Creamy Hummus
• Easy Baked Falafel
• Israeli Salad
• Tahini Dressing

The Most Popular One Pan Meals

• Vegetarian Sheet Pan Dinner with Tofu, Chickpeas and Butternut Squash
• Healthy Sheet Pan Chicken Sausage and Roasted Veggies
• Lemon Garlic Chicken Sheet Pan Meal
• Asian Chicken Sheet Pan Meal
• One-Pan Roasted Chicken with Butternut Squash and Brussels Sprouts
• Sriracha Cauliflower and Chickpea Sheet Pan Meal
• Sheet Pan Shrimp Fajitas
• One Pan Tempeh Butternut Squash Bake

One Pan Za’atar Chicken Bake

4 from 12 votes

This one pan za'atar chicken bake is so delicious and super easy to whip up. The chicken is marinated in lemon juice, olive oil and Middle Eastern spices and then baked to perfection with butternut squash and onion.

Print Recipe Pin Recipe

Prep Time 20 minutes

Cook Time 35 minutes

Total Time 55 minutes

Servings 3

Ingredients

• 1 butternut squash, peeled and chopped into small, bite-size pieces (about 3-4 cups)
• 1 red onion, roughly chopped
• 1 lb boneless, skinless chicken breast
• 3 Tablespoons olive oil
• zest of one lemon
• 2 Tablespoons lemon juice
• 2 Tablespoons za’atar
• 1/2 teaspoon sea salt
• 1/4 teaspoon pepper
• zesty tahini dressing, for serving

Instructions

 

• Preheat oven to 425° F.
• Whisk together olive oil, lemon zest, lemon juice, za’atar, salt and pepper in a small bowl to make the marinade. Reserve 2 Tablespoons to use on the veggies.
• Coat chicken in the remaining marinade and let sit for at least 30-60 minutes and up to 24 hours; letting the chicken marinate longer will impart more flavor. Toss butternut and red onion in the reserved 2 Tablespoons of marinade.
• Add butternut and onion mixture to a large baking sheet (for easy cleanup, line sheet with parchment or a silicone liner). Create space between the veggies and place marinated chicken on the sheet as well. Place in the preheated oven, uncovered. Bake for 30-40 minutes or until butternut squash pieces are easily pierced with a fork and chicken is cooked through. Serve immediately. Drizzle chicken and veggies with tahini dressing, if using.

Video

Notes

Feel free to swap tofu for the chicken to make a vegetarian/vegan version of this recipe!

Nutrition

Serving: 1portion Calories: 494kcal Carbohydrates: 34g Protein: 49g Fat: 19g Saturated Fat: 3g Polyunsaturated Fat: 12g Monounsaturated Fat: 2g Cholesterol: 125mg Sodium: 1054mg Potassium: 501mg Fiber: 1g Sugar: 6g

Author: Brittany Mullins

Course: Dinner

Cuisine: Middle Eastern

Keyword: za’atar chicken

Web Story: https://www.eatingbirdfood.com/web-stories/zaatar-chicken-bake/

DID YOU MAKE THIS RECIPE?

Please leave a comment and star rating on this post and share on social media using the hashtag #eatingbirdfood. I love seeing your recipe shares!