Do you love Za’atar Chicken Tenders? So do I! Sometimes, though, I’m just too exhausted to make them. They’re easy, they’re quick, but they do require some standing. Maybe you’re tired from a long day of work or play, or maybe you’re like me and have a beat-up body that won’t always cooperate with what you want to do. Either way, sheet pan supper to the rescue! You can prep the chicken marinade in the morning or even the night before. Or you can just dunk the chicken in it right before cooking if you’re really short on time & energy. Lots of supermarkets have pre-cut cauliflower (check the salad bar if it’s not with the other veggies). So you just halve the potatoes, douse the veggies, sprinkle the seasoning, & pop it all in the oven. Half an hour later, a flavorful, nutritionally balanced dinner is on the table. Line your sheet pan with foil for easy clean-up. 

Please note that because much of the marinade is discarded, the nutrition information is difficult to calculate precisely. I’ve included the marinade ingredients in the totals, but the real calorie, fat, and sodium amounts will all be less than indicated. You’ll find a printer-friendly version of the recipe at the bottom of this page. 

Ingredients:

6 boneless, skinless chicken thighs

1 small red onion

1 lemon

3 garlic cloves

1 Tbsp + 2 tsp* ground sumac, divided

1½ tsp ground allspice

1 tsp ground cinnamon

¼ tsp freshly ground black pepper

½ + ⅛  tsp kosher salt, divided

½ cup low-sodium chicken broth

2 Tbsp olive oil

1 tsp thyme*

1 tsp marjoram*

1 tsp oregano*

1 tsp toasted sesame seeds*

6 baby red potatoes, about ½ pound

½ small head cauliflower

*You can substitute 2 Tbsp commercial Za’atar seasoning for the 2 tsp sumac plus the other starred ingredients.

Preparation:

1.) In a shallow baking dish, whisk together the broth, oil, 1 Tbsp of the sumac, ⅛ tsp of the salt, and the allspice, cinnamon, and black pepper.

2.) Thinly slice the onion and lemon; mince 1 of the garlic cloves and slice the other two. Add to the dish, along with the chicken, and mix well. Cover and refrigerate to marinate at least 2, or up to 24 hours.

3.) Preheat oven to 400°. In a small bowl, combine the remaining 2 tsp sumac with thyme, marjoram, oregano, sesame seeds, & remaining ½ tsp salt. Set aside.

4.) Using a slotted spoon, remove the chicken, onions, lemon, and sliced garlic from the marinade. Spread out on a foil- or parchment-lined sheet pan. Separate the cauliflower into bite-size florets, about 1 cup. Halve the potatoes. Toss cauliflower and potatoes in the remaining marinade; add to the sheet pan in a single layer around & between the chicken pieces. Discard the marinade. Sprinkle the spice mixture over everything. Bake until the chicken is browned and cooked through, 25-30 minutes.