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A plate of Za'atar chicken and vegetables over a bed of herbed couscous. A silver fork rests on the plate.
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4.03 from 36 votes

One Pan 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.
Prep Time20 minutes
Cook Time35 minutes
Resting Time1 hour
Total Time1 hour 55 minutes
Course: Dinner
Cuisine: Middle Eastern
Keyword: za'atar chicken
Servings: 3
Author: Brittany Mullins

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
  • ½ teaspoon sea salt
  • ¼ 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.
    Spices and oil in a glass bowl. A whisk is resting next to the bowl as well as two lemon halves that have been juiced.
  • 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. 
    A shallow glass dish with chicken breasts soaking in marinade.
  • Toss butternut and red onion in the reserved 2 Tablespoons of marinade.
    A glass bowl filled with red onion and butternut squash sprinkled with spices.
  • 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.
    A sheet pan with seasoned chicken breasts and vegetables, ready to be roasted.
  • Serve immediately. Drizzle chicken and veggies with tahini dressing, if using.

Video

Notes

  • Vegan option: 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