Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Herby, lemony sheet-pan chicken — Levant.
Equipment: Roasting tray
Measures and names
Ingredients
- 8 chicken thighs
- 2 tbsp za’atar
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, crushed
- 1 red onion, in wedges
- Salt and black pepper
- Tahini or yoghurt, to serve
Method
- Heat the oven to 200°C (fan 180°C).
- Whisk the za'atar, olive oil, lemon juice, garlic and a pinch of salt. Toss with the chicken and onion wedges in a roasting tray.
- Roast for 30–35 minutes, until the chicken is golden and cooked through — juices should run clear.
- Rest for 5 minutes.
- Drizzle with tahini or serve with yoghurt, and a big fattoush-style salad (no bread).
Swaps and tips
Za’atar is a fragrant blend of thyme, sumac and sesame — keep a jar handy. Serve with a fattoush-style salad (no bread).
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 29 g | 5 g | 2 g | 30 g | 412 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
