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Sheet Pan Za’atar Chicken and Roasted Vegetable Traybake

Name: Sheet Pan Za’atar Chicken and Roasted Vegetable Traybake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern-Inspired
Ingredients: 8 bone-in, skin-on chicken thighs; 3 tablespoons olive oil, divided; 2 tablespoons za’atar spice blend; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 large red bell pepper, chopped into 1-inch pieces; 1 medium red onion, peeled and cut into wedges; 1 medium zucchini, sliced into half-moons; 1 cup cherry tomatoes; 1 cup baby carrots; 3 cloves garlic, minced; 1 lemon, thinly sliced; Fresh parsley, chopped (for garnish)

By PanPotPlates Editorial TeamPublished Apr 17, 2026 | Updated May 11, 2026

Middle Eastern-Inspired 50 mins sheetpanonepaneasyglutenfreedairyfreeflavorfulbudget-friendlyweeknightmealprepfamilydinner

Sheet Pan Za’atar Chicken and Roasted Vegetable Traybake is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 35 min

Total 50 min

Servings 4

Difficulty easy

Cuisine Middle Eastern-Inspired

Ingredients

Servings 4

8 bone-in, skin-on chicken thighs
3 tablespoons olive oil, divided
2 tablespoons za’atar spice blend
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 large red bell pepper, chopped into 1-inch pieces
1 medium red onion, peeled and cut into wedges
1 medium zucchini, sliced into half-moons
1 cup cherry tomatoes
1 cup baby carrots
3 cloves garlic, minced
1 lemon, thinly sliced
Fresh parsley, chopped (for garnish)

Ingredients for Sheet Pan Za’atar Chicken and Roasted Vegetable Traybake

Instructions

Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it with olive oil for easy cleanup and to prevent sticking.
In a large bowl, combine 2 tablespoons olive oil, za’atar spice blend, kosher salt, and freshly ground black pepper. Add chicken thighs and toss until evenly coated with the spice blend.
Place the chicken thighs skin-side up on one half of the prepared sheet pan, ensuring they are spaced apart for even roasting.
In the same bowl, toss chopped red bell pepper, red onion wedges, zucchini slices, cherry tomatoes, baby carrots, and minced garlic with the remaining 1 tablespoon olive oil, salt, and pepper.
Spread the vegetables evenly on the other half of the sheet pan. Distribute lemon slices over both the chicken and vegetables.
Roast in the preheated oven for 30 to 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and lightly caramelized.
Optional: For extra crispy chicken skin, broil the traybake for 2-3 minutes at the end, watching carefully to avoid burning.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve directly from the sheet pan for easy cleanup. This dish pairs beautifully with warm pita bread or a simple tahini drizzle.

Sheet Pan Za’atar Chicken and Roasted Vegetable Traybake cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This Sheet Pan Za’atar Chicken and Roasted Vegetable Traybake is crafted as a classic Sheet Pan Dinner , using one large rimmed sheet pan to roast both tender chicken thighs and a medley of colorful vegetables together.

Cookware Size Guidance

For optimal results with this Sheet Pan Za’atar Chicken and Roasted Vegetable Traybake , use a standard half-sheet pan approximately 18 x 13 inches (46 x 33 cm).

Cookware Swap Guidance

This Sheet Pan Dinner emphasizes simplicity and minimal cleanup by roasting chicken and vegetables together on a single baking sheet.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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Sheet Pan Za’atar Chicken and Roasted Vegetable Traybake

Recipe Details

Ingredients

Instructions