My Lemon Za’atar Chicken and Potato Bake is an incredibly flavorful and satisfying dinner recipe perfect for a weeknight or even a special occasion. Chicken marinates in olive oil, lemon, garlic, and za’atar, then roasts with potato wedges and lemon slices in a savory, lemony pan sauce.
Serve with my Authentic Lebanese Fattoush Salad and Vermicelli Rice (Lebanese Rice).
Lemon Za’atar Chicken and Potatoes: Recipe at a Glance
Prep Time
20 mins
Cook Time
60 mins
Total Time
1 hr 20 mins
Servings
4 People
Calories*
493 kcal
Difficulty
Easy
Main Ingredients
Chicken, lemons, potatoes, olive oil, garlic, za’atar spice blend and chicken broth.
Technique
Season and marinate the chicken, arrange it in the roasting pan with potatoes, bake, and serve.
*Calories are estimated
Table of Contents
Why My Recipe Works
- Easy to prepare: Marinate the chicken ahead, then roast everything together in one pan.
- Good any time of year: Chicken, potatoes, lemon, and pantry spices are easy to find year-round. A great Weeknight Dinner too.
- Tested and reliable: Groceries can be expensive! All my Main Dish recipes are tested by me, my team or recipe testers before posting.
Ingredients
This recipe comes together with some very simple ingredients. The key here is the Za’atar. Here’s what you will need:
- Chicken: My preference is to use a whole chicken cut into 8 pieces. You can portion it out yourself or ask your butcher to do that for you. Or use bone-in, skin-on chicken thighs. Thighs are a convenient option and stay juicy as they roast. This recipe is basically a hybrid of my very popular Za’atar Chicken Thighs and One Pan Greek Lemon Chicken and Potatoes Recipe recipes.
- Za’atar: If you’ve made some of my recipes before, then you’ve likely come across za’atar. This is a Middle Eastern spice blend that typically includes herbs, sumac and sesame seeds. Za’atar blends vary quite a bit, so use one you enjoy. You can make your own za’atar or buy it from a local Middle Eastern grocery store or online. Also try my No-Knead Olive Za’atar Focaccia Bread and Za’atar Garlic Knots.
- Potatoes: I am a big fan of Yukon Gold potatoes. Their creamy texture works well in the pan juices. Yellow or red potatoes are good alternatives; cut them into similar-sized wedges. I wouldn’t use Russet potatoes as they will turn quite mushy with the long roasting time.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
How to Make This Lemon Za’atar Chicken and Potatoes Recipe
Step 1. Season the Chicken and Prepare Marinade. Place the chicken in a large bowl and season it with salt and black pepper. Toss to coat. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, za’atar, salt, and black pepper.
Step 2. Marinate the Chicken. Pour the marinade over the chicken and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Step 3. Arrange the Pan. Preheat the oven to 400°F. Arrange the chicken skin-side up in a roasting pan. Scrape any remaining marinade into the pan. Add the potato wedges and toss them lightly in the marinade. Arrange the lemon slices around the chicken, then pour in the chicken broth.
Step 4. Roast. Bake for 50 to 60 minutes, until the chicken is golden and cooked through and the potatoes are tender. Check the temperature in the thickest part of each chicken piece, avoiding the bone.
Step 5. Serve. Garnish with chopped fresh parsley, if desired. Serve the chicken and potatoes with the pan juices, alongside rice or salad.
Pairing and Menu Ideas
The chicken and potatoes make a hearty meal on their own, but they’re easy to pair with a few simple sides. For another starch, try my Mediterranean Yellow Rice, Middle Eastern Vegetable Rice Pilaf, Middle Eastern Saffron Rice or Vermicelli Rice (Lebanese Rice).
A nice refreshing salad would also work really well here. I like to pair the chicken with my No Mayo Coleslaw with Lemon Sumac Dressing, Traditional Greek Salad, Maroulosalata (Classic Greek Lettuce Salad) or Authentic Lebanese Fattoush.
Expert Tips
- Choose a roasting pan with high sides. The broth and chicken juices need room to collect, so use a deep roasting pan or a sturdy rimmed baking sheet rather than a flat sheet pan.
- Cut the potatoes evenly. Similar-sized wedges are more likely to finish cooking at the same time. If the chicken is ready first, transfer it to a plate and return the potatoes to the oven until tender.
- Give the chicken room. Arrange the pieces in a single layer with space between them so they roast evenly. A crowded pan can trap steam and slow browning.
- Use a thermometer. Cook chicken pieces to an internal temperature of 165°F (74°C), checking each piece in its thickest part without touching the bone. The cooking time can vary depending on the size and cut of the chicken.
- Keep the skin above the liquid. Arrange the chicken skin-side up and avoid pouring broth over it. The skin browns better when it stays out of the liquid.
- Taste your za’atar before adjusting the salt. Some blends are saltier than others, so season with that in mind.
Lemon Za’atar Chicken and Potatoes Recipe FAQs
You can marinate the chicken up to overnight. For the best texture, roast the chicken and potatoes shortly before serving.
Refrigerate leftover chicken and potatoes in a covered container within 2 hours. Store them in the fridge for 3 to 4 days.
Other Chicken Recipes
Main Dishes
Soups & Stews
Grilling Season
Main Dishes
If you make this Lemon Za’atar Chicken and Potato Bake or any other Main Dish Recipe on Urban Farm and Kitchen, please take a moment to rate the recipe ⭐⭐⭐⭐⭐ and leave a comment below. It’s such a help to others who want to try the recipe.
For more Urban Farm and Kitchen, follow along on Instagram, Facebook, and Pinterest, visit the Urban Farm Shop, or subscribe for new posts via email.
Lemon Za’atar Chicken and Potato Bake
Equipment
- Sturdy rimmed baking sheet or high-sided baking tray
Ingredients
- 2½ lbs Chicken – Use a whole chicken, cut into 8 pieces, or 8 thighs
- 1 ½ teaspoon Kosher salt
- ½ teaspoon Black pepper
For the Marinade
- 3 tablespoon olive oil
- 2 tablespoon lemon juice
- 3-4 Garlic cloves (minced)
- 2 teaspoon Za’atar spice blend
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
For the Roasting Pan
- ¾ cup Chicken broth
- 3 Yukon Gold potatoes (cut into chunky wedges)
- 1 Lemon (cut into rounds)
Instructions
- Season the Chicken and Prepare Marinade. Place the chicken in a large bowl and season it with salt and black pepper. Toss to coat. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, za’atar, salt, and black pepper.
- Marinate the Chicken. Pour the marinade over the chicken and toss to coat. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
- Arrange the Pan. Preheat the oven to 400°F. Arrange the chicken skin-side up in a roasting pan. Scrape any remaining marinade into the pan. Add the potato wedges and toss them lightly in the marinade. Arrange the lemon slices around the chicken, then pour in the chicken broth.
- Roast. Bake for 50 to 60 minutes, until the chicken is golden and cooked through and the potatoes are tender. Check the temperature in the thickest part of each chicken piece, avoiding the bone.
- Serve. Garnish with chopped fresh parsley, if desired. Serve the chicken and potatoes with the pan juices, alongside rice or salad.
Notes
- Chicken: My preference is to use a whole chicken cut into 8 pieces. You can portion it out yourself or ask your butcher to do that for you. Or use bone-in, skin-on chicken thighs. Thighs are a convenient option and stay juicy as they roast. This recipe is basically a hybrid of my very popular Za’atar Chicken Thighs and One Pan Greek Lemon Chicken and Potatoes Recipe recipes.
- Za’atar: If you’ve made some of my recipes before, then you’ve likely come across za’atar. This is a Middle Eastern spice blend that typically includes herbs, sumac and sesame seeds. Za’atar blends vary quite a bit, so use one you enjoy. You can make your own za’atar or buy it from a local Middle Eastern grocery store or online.
- Potatoes: I am a big fan of Yukon Gold potatoes. Their creamy texture works well in the pan juices. Yellow or red potatoes are good alternatives; cut them into similar-sized wedges. I wouldn’t use Russet potatoes as they will turn quite mushy with the long roasting time.
- Choose a roasting pan with high sides. The broth and chicken juices need room to collect, so use a deep roasting pan or a sturdy rimmed baking sheet.
- Cut the potatoes evenly. Similar-sized wedges are more likely to finish cooking at the same time. If the chicken is ready first, transfer it to a plate and return the potatoes to the oven until tender.
- Give the chicken room. Arrange the pieces in a single layer with space between them so they roast evenly. A crowded pan can trap steam and slow browning.
- Use a thermometer. Cook chicken pieces to an internal temperature of 165°F (74°C), checking each piece in its thickest part without touching the bone. The cooking time can vary depending on the size and cut of the chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
