Lebanese baked chicken with potatoes. This sheet pan dinner is a flavorful way to enjoy Middle Eastern flavors at home. Beyond delicious, easy and so quick to put together. Juicy chicken thighs marinated in yogurt, then roasted with carrots, potatoes and a perfect medley of Lebanese inspired spices. Serve with a side of pita bread and a big leafy salad!
Why You’ll Love This Sheet Pan Lebanese Chicken with Potatoes Recipe
I have a no-fail formula for you for easy weeknight dinners: chicken + any veggie + your trusty sheet pan. Whether you go for skin-on or a boneless, skinless version, versatility is the name of the game when it comes to chicken thighs.
This sheet pan dinner is packed with flavor and a real crowd-pleaser! I’m a huge fan of seriously simple baked chicken, but I’m an even bigger fan of this Middle Eastern inspired chicken complete with crispy potatoes and caramelized carrots. It’s one of those dinners that just takes care of itself. Everything comes together in one sheet pan with the promise of easy cleanup and practically no effort. Add a side salad, pita bread or rice and done… dinner is ready!
Let me guide you through the recipe with this step-by-step VIDEO.
How to Make Lebanese Baked Chicken with Potatoes
The trick for this recipe is the spice rub. This Lebanese inspired marinade is everything. It’s delicate, warm, tangy and incredibly tasty. The easiest marinade, yet so delicious and flavorful that people think you’ve put loads of effort in it, when actually you’ll only spent two minutes getting it all together.
It only requires sweet paprika, salt, black pepper, za’atar and yogurt. Nothing too complicated or difficult to find. The yogurt adds a delicious tang to the chicken thighs and helps to keep it moist and juicy.
Carrots and thinly sliced potatoes are tossed on the bottom of the sheet pan to make the meal complete. The potatoes become perfectly tender in the amount of time it takes to roast the thighs, and the carrots are sweet and slightly caramelized. It doesn’t get better than this! Prepare yourself for a flavor explosion.
Ingredients For Lebanese Baked Chicken
- Chicken thighs: For the most juicy and tender result! But you can also use drumsticks or chicken legs.
- Yogurt: Adds a delicious tang to the chicken and helps to keep it tender and juicy. You can use full fat yogurt or Greek yogurt.
- Za’atar: A spice blend of savory dried herbs like oregano, marjoram or thyme, and spices like cumin and coriander, combined with sesame seeds, salt and sumac. You can find it at most larger grocery stores.
- Other seasonings: Salt, black pepper, sweet paprika, dried oregano and garlic powder.
- Lemon: Adds additional depth of flavor and helps to tenderize the chicken thighs.
- Oil and butter: When baking chicken in the oven, oil and butter together, help the skin to get that nice, crispy brown color but they also lend moisture inside so the meat stays tender and juicy, while the potatoes become creamy with crispy edges.
- Potatoes: I used waxy potatoes with skin on.
- Garlic: I added a whole garlic head cut-side-down to the sheet pan, this way it infuses the sauce with its sweet caramelized flavor. I like to squeeze out some cloves and swirl all that goodness into the potatoes. You any keep the rest in the fridge for another occasion.
- Onion: You can swap the yellow onion for a red onion or shallots.
- Herbs: We add parsley for some freshness.
- Carrots: Use less or more.
Helpful Tips
- Serve with pita bread, rice, sautéed vegetables like green peas, or with some crusty bread and a big side salad.
- Allow the chicken to reach room temperature! First marinate the chicken thighs, then allow to sit outside the fridge for at least 20 minutes.
- Make ahead: You can marinate the thighs the night before and store them in the refrigerator, just take them out 20-30 minutes before you start to cook. Allowing the chicken thighs to come closer to room temperature will make them tender and juicy.
Storage
- Leftovers will keep for 3 days in the fridge.
- To freeze: Cool completely, then freeze portion sizes in airtight containers. Thaw overnight in the fridge, then reheat, preferably in the oven.
Looking for other easy dinners? Here are some favorites:
- Cheesy One Pot Beef and Potatoes
- One Pot Tomato Beef Orzo
- Beer Braised Chicken
- Braised Cajun Chicken with Potatoes
Lebanese Baked Chicken with Potatoes
Ingredients
- 2 pounds chicken thighs
- 3 tbsp yogurt full fat
- 2 tsp salt divided
- 2 tsp black pepper divided
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp za’atar
- 6 medium potatoes
- 3 large carrots
- 1 tsp dried oregano
- 2 tbsp chopped parsley
- 2 tbsp unsalted butter
- 1 yellow onion
- 1 garlic head
- 3 tbsp lemon juice
- 2 tbsp olive oil
Instructions
- Preheat the oven to 350°F/180°C.
- In a large bowl, combine yogurt with za'atar, paprika, garlic powder, and 1 teaspoon salt and pepper. Add chicken thighs and massage well with the yogurt mixture. Set aside to marinate.
- In the meantime, peel and chop the carrots, wash and cut the potatoes into ¼ inch/0,5 cm slices. Chop the parsley and cut the onion into wedges. Cut off the top of the garlic head.
- To a large bowl, add potatoes, carrots, oregano, parsley and the remaining salt and pepper. Melt the butter and add to the potato mixture. Mix until combined.
- Place the potato mixture on a baking sheet layered with parchment paper. Nestle the chicken between the potatoes. Add onion and the garlic head cut-side-down.
- Sprinkle with lemon juice and drizzle with olive oil. Transfer to the oven and bake for 60 minutes, until the potatoes are tender and the edges are crispy, and the chicken is cooked through.
- Let it rest for 5 minutes before serving. Squeeze out some roasted garlic cloves, smash with a fork and swirl all that goodness into the potatoes. Enjoy!
Video
Nutrition
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AMAZING! I have never had such delicious chicken before and the potatoes are the best I’ve ever made! My taste buds couldn’t be happier! Very easy, VERY delicious!
It makes me so happy to hear that Jenny!
This dish was delicious! So full of flavour and so easy to prepare in advance then put in the oven for an hour when you’re ready! An absolute winner!!
So glad you enjoyed Helen!
I don’t care for dark meat, so what do you recommend for cooking times for using chicken breasts? I love the simplicity of this recipe. I will definitely be making it.
Hi, you can add them after 40 minutes to the potatoes and bake for 15-18 minutes. Enjoy the recipe!
Is there a substitute for Za’atar? If not do you have a recipe for it? Thank you
For a quick and easy za’atar substitute, just add some dried thyme, cumin, sesame seeds and lemon zest. Enjoy the recipe!
not everybody has heard about Turkey, Beef, Chicken or other type of meat that you can put or add anytype of yogurt probably those people know this now with this chicken recipe but for me this recipe sounds good
It is delicious! I put sweet potatoes in it and only one potato. I just scattered garlic cloves around. This is a winner!
Hi Liz, I’m so happy you enjoyed it!
This was the best baked chicken I have made by far! My husband who always says “it’s ok for what it is, chicken” actually said he liked this dish and said he’d like it again. The only change we agreed should be done next time is using sliced garlic throughout the chicken and potatoes. I made my own Za’atar because I have all the ingredients in my pantry. I think I also used the marinade on holiday turkey. BEST ever the breast was moist which is typically dry. THANK YOU for the share!
You’re welcome Teri! SO glad you both enjoyed!
This was absolutely delicious and very simple! Next time I’m going to try half sweet potatoes and half russet. My husband loved it!
SO happy to hear that Tammy! The addition of sweet potatoes sounds delicious!
I made this on a whim a few days after seeing it on ig. (Couldn’t find za’atar and substituted a souvlaki blend). It was so fast and simple to do. My wife was blown away and wants me to make it all the time, now. So, it’s really good, but almost too good 😉
It makes me so happy to hear you both enjoyed this recipe!
Have made this several times now and am obsessed with the flavors and the tender chicken!
So glad you enjoyed Nat!
Amazing! Easy to make and so flavorful
Thanks! Glad you loved it!
This is a simple yet delicious recipe! I actually purchased the Z’aatar and sweet paprika because I wanted it to be exactly as recipe.
Just delicious with naan bread or rice.
My husband loves it! Making it for the 2nd time tonight!
Thank you so much! That’s really nice to hear this recipe was enjoyed!
Simple easy to prep dinner that even my picky eater enjoyed. I highly recommend.
So glad you enjoyed Emily!
I was really excited to make this dish. It’s absolutely colorful and delicious looking!
I took it out of the oven at the 1 hour mark. The chicken was ready but none of the veggies were even close to being ready. Put back in oven for 25 more minutes and upped temp to 375.
Some of the potatoes were still not soft. 😞 The flavor is a little bland also. If I make it again I will step up the spices.
Hi Tracy, I’m sorry to hear that you didn’t enjoy the recipe. The vegetables might not have cooked evenly because they were packed too tightly on the baking sheet, hindering the circulation of hot air, particularly affecting the potatoes. For better results, try using a larger baking sheet.
Love this so easy and full of flavour
Glad you loved it!
Made this tonight and immediately everyone said it needed to go on our rotation! Most definitely making it again!
Yay! It makes me so happy to hear that Ashley!
Love it love it love it
So happy to hear that!
This was incredibly delicious! My family loved it, will be making this often! Thank you for the recipe!
Hi Christine, It makes me so happy to hear that! Thank you for giving it a try!
This is so good! I made this for my in-laws and Hubs, and everyone just loved it so much. I added a few extras such as smoked paprika instead of sweet, harissa, honey with lots of garlic and ginger to the chicken marinade too. I slow roasted this for an hour and then an extra 30ish minutes to brown off at the end. I tripled this recipe and it was amazing!!
Sounds amazing Tay! So glad this recipe was a hit!