Sheet Pan Dinner - Za’atar Chicken Thighs over Balsamic Honey Roasted Vegetables
A delicious dinner does not have to be a compilation of many ingredients and many steps. Nor does it have to involve your undivided time and attention to a multitude of detailed instructions. Though it’s fun to explore the many aspects of the world of cooking, sometimes you just want something delicious and easy.Here it is! A sheet pan dinner. Everything goes on one pan and gets popped into the oven. Sit back… pick up your book, check some emails, play with the dog. Whatever it is that makes you relax. 45 minutes later…Dinner is Ready! Need a little more time? Turn the oven down to 150. Stick it back in the oven and pull it out when you’re ready. It’s almost too good to be true, but it is true!When I was thinking about what my sheet dinner would be like, I wanted it to have interesting flavors and I did not want it to feel like I blanketed veggies and meat with one seasoning profile. That seemed too blasé. So, the za’atar chicken is complimented by the sweet tang of the balsamic honey veggies. Za’atar is a multifaceted and dynamic seasoning blend from the Middle East. It combines the floral and woodsy flavors of oregano & thyme with the tangy acidity of sumac and the nutty flavors of sesame seeds. The balsamic honey sauce brings out a tangy sweetness to the veggies. The combination of these two flavor blends adds depth and interest to the entire meal. Enjoy!
Servings 4 people
Ingredients
Roasted Vegetables
Veggies
- 1 pound Carrots cut into 1 inch pieces
- 1 pound Fingerling Potatoes cut into 1 inch pieces
- 1 pound Brussel Sprouts halved in larger
- 4 Garlic Bulbs cut top and drizzle with olive oil
Veggie Glaze
- ¼ cup Olive Oil
- 3 tablespoons Balsamic Vinegar
- 2 tablespoons Honey
- 1 teaspoon Salt
- 1 teaspoon Granulated Garlic
- 1 teaspoon Granulated Onion
- ½ teaspoon Ground Pepper
ZA'ATAR CHICKEN THIGHS
- 8 Chicken Thighs Bone-In
- 3 tablespoons Olive Oil
- 2 tablespoons Za’atar Seasoning
- 2 teaspoons Salt
Instructions
ROASTED VEGETABLES
- Place the veggies in a large bowl and toss with veggie glaze. Set to the side.
ZA'ATAR CHICKEN THIGHS
- Preheat oven to 425 degrees.
- Spray a large baking sheet with cooking spray. Pour the veggies onto the baking sheet. Spread out into an even layer. Nestle the chicken thighs into the vegetables so that chicken and vegetables are an even layer. Place the 4 garlic bulbs in each corner.
- Bake for 45 minutes or until the chicken reaches at least165 degrees and the vegetables are fork tender.
- Once the dinner is pulled out of the oven, remove the garlic bulbs. Let cool for a few minutes, then remove the roasted garlic bulbs and return to the sheet pan dinner. Serve.
