Sheet Pan Dinner: Tangy Za’atar Hen with Veggies


Desire a wholesome and hearty dinner with out all of the work? This Tangy Za’atar Hen with Veggies is made solely on a sheet-pan for straightforward clean-up and fast cooking that the entire household can take pleasure in. Don’t overlook the spicy yogurt sauce!

I’ve grow to be obsessive about sheet pan dinners! What’s a sheet-pan dinner you ask? It’s just about so simple as it sounds: a recipe that may be solely cooked on a single sheet pan. Sure, meaning your complete meal solely requires one cooking sheet and may be finished solely in a single run within the oven.

The Tangy Yogurt dressing in fact requires one different bowl, however let’s be actual, meals are all in regards to the sauce and this one is not any exception.

Spicy Yogurt Sauce for drizzling on this easy sheet-pan dinner of Tangy Za'atar Chicken and veggies.

Right here’s What You Want

  • hen thighs – I used bone-in, skin-on for the final word taste however you should use boneless, skinless if you happen to’d like. 
  • butternut squash – you’ll be peeling and cubing the squash so if you wish to use pre-prepped squash as a shortcut, go for it! 
  • brussels sprouts – trim the powerful finish of the sprout off and slice in half lengthwise to prep it for this dish. 
  • za’atar spice mix – the star of the present! It’s a Center Jap spice mix that takes this dish up a notch. 
  • olive oil – to coat the greens in for cooking. Avocado oil works as properly. 
  • salt and pepper – to deliver the entire flavors of the dish collectively. 
  • yogurt – the bottom of the dressing. Any plain yogurt works! You need to use dairy-free yogurt if wanted. 
  • lemon – add a scrumptious acidic taste to the dressing with lemon juice. I like to recommend utilizing contemporary lemon juice versus store-bought. 
  • sizzling sauce – add only a trace of spice to the dressing! The yogurt counters quite a lot of the spice. 
  • to serve – non-compulsory however I served this sheet pan dinner with medjool dates, arugula and parsley.

Yogurt container focused at the back of the image. Sheet pan dinner with za'atar chicken, squash, arugula and yogurt drizzle on the foreground.

Tips on how to Make Za’atar Hen and Veggies

STEP 1: After prepping the butternut squash and brussels sprouts, place them on a sheet pan and toss with oil, salt and pepper.

STEP 2: Nestle the hen thighs into the veggies and coat with just a little further oil. Sprinkle the za’atar seasoning mix over the sheet pan, ensuring the hen is coated. Season the hen with salt and pepper.

STEP 3: Roast at 425ºF for 40 minutes. If you’re utilizing boneless, skinless hen thighs, they’ll solely take about 20 minutes so you’ll be able to take away them and proceed cooking the the veggies for the remaining time.

STEP 4: Whereas the hen and greens are roasting, make the yogurt sauce. In a mixing bowl, mix the yogurt, lemon juice, olive oil and sizzling sauce. Season with salt and pepper and put aside.

STEP 5: When the squash is caramelized, the brussels sprouts are crispy and the hen is totally cooked, take away the sheet pan from the oven. Sprinkle with sliced dates and contemporary parsley. Serve with arugula and yogurt sauce.

Suggestions

  • For even simpler cleanup, line the sheet pan with parchment paper or a silicone baking mat.
  • Bone-in, skin-on hen thighs are most popular however not needed. We ended up utilizing boneless hen thighs on this model (to check) and it turned out nice.
  • Be happy to interchange the squash and brussels sprouts with different veggies when you’ve got completely different preferences.
  • Good high quality za’atar is vital. We like this model.
  • Don’t skimp on the yogurt! The tanginess blended with the spices makes for a scrumptious dressing. We had leftovers and added it to recipes all week lengthy.

Print

Sheet Pan Dinner: Tangy Za’atar Hen with Veggies

Want a healthy and hearty dinner without all the work? This Tangy Za'atar Chicken with Veggies is made entirely on a sheet-pan for easy clean-up and quick cooking that the whole family can enjoy. Don't forget the spicy yogurt sauce!
  • Creator: Jess @ The Wholesome Maven
  • Prep Time: 10 minutes
  • Cook dinner Time: 40 minutes
  • Complete Time: 50 minutes
  • Yield: 4 servings 1x
  • 4 hen thighs, bone in pores and skin on most popular (about 2lbs)
  • 1 medium butternut squash, peeled and cubed
  • 1 lb brussels sprouts, trimmed and halved lengthwise
  • 1/4 cup za’atar spice mix
  • 2 tbsp olive oil
  • salt and pepper
  • 1/2 cup of Stonyfield yogurt
  • ¼ lemon, juiced
  • 2 tsp olive oil
  • 1.5 tsp sizzling sauce

To Serve:

  • 4 medjool dates
  • 4 handfuls of arugula
  • 1 handful parsley

  1. Preheat oven to 425 F.
  2. Place cubed squash and brussels sprouts on a sheet pan and toss with oil, salt and pepper.
  3. Nestle the hen thighs into the veggies and coat with just a little oil. Sprinkle the za’atar over the sheet pan, ensuring to concentrate on coating the hen thighs. Season the hen with salt and pepper.
  4. Place within the oven and roast for about 40 min. When you use boneless, skinless hen thighs they’ll take solely about 20 min to prepare dinner by. Merely take away them and proceed to prepare dinner the greens for the rest of the time.
  5. Whereas the hen and greens prepare dinner, put together the yogurt sauce.
  6. In a bowl, mix the yogurt, lemon juice, olive oil, sizzling sauce. Season with salt and pepper and set to the aspect. The yogurt may be made forward and left the fridge.
  7. Slice the dates, decide and wash the parsley leaves, wash the arugula.
  8. As soon as the squash is caramelized, the brussels sprouts are crispy and the hen pores and skin is sweet and golden, take away from the oven. Sprinkle with the dates and parsley.
  9. Serve with the arugula and yogurt sauce.

Extra hen recipes you may like:

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