I get pretty skeptical about (some) food trends. I balk at quinoa. I loathe smoothie bowls. Please don’t try to tell me how awesome chia seed pudding is, because I promise, it’s not as good as chocolate pudding. And don’t even get me started on the gluten-free craze.
So you can maybe understand my skepticism over the latest internet enthusiasm for “sheet pan” dinners. Because, come on – is throwing dinner on one sheet pan really that great??
Well, the answer is a resounding: yes, yes it is. Which I guess also means I have to admit I was wrong about something. Just don’t tell my husband.
This sheet pan dinner was incredibly delicious and easy, and is equally awesome for a weeknight dinner or Shabbat. I will admit that I thought to myself: wow, dinner is totally done! Now, what should I do? (Pour myself a glass of wine of course). So go ahead – get excited about the convenience and awesomeness of a sheet pan dinner, and try adding your own favorite flavors and veggie combinations.
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For those wondering, za’atar is a wonderful Middle Eastern spice blend used widely in Israel. I have bought mine in Israel, at supermarkets like Fairway and even online. You can also try making your own.
Sheet Pan Za’atar Chicken with Cauliflower and Chickpeas
Sheet-Pan Dinner Recipe: Za’atar Chicken With Cauliflower and Chickpeas
This Israeli-inspired dish is incredibly delicious and easy, and is equally awesome for a weeknight dinner or Shabbat.
- Total Time: 1 hour 10 minutes
- Yield: Serves 4-6
Ingredients
- 1 whole chicken (note: you can also use a cut-up chicken)
- 1 small head cauliflower, cut into small florets
- 1 lemon, cut into slices
- 4 garlic cloves, left whole with skin on
- 2½ Tbsp za’atar
- salt and pepper
- pinch red pepper flakes (optional)
- olive oil
- 1 (15 oz) can chickpeas, drained and rinsed
Instructions
- Preheat oven to 425°F.
- Cut whole chicken down the middle of breasts and flatten slightly. Place on top of foil lined sheet pan.
- Cover chicken with 1 1/2 Tbsp za’atar, making sure to cover skin, under skin and the underneath side.
- Place 2-3 slices of lemon underneath chicken skin. If you don’t feel comfortable placing lemon inside the chicken skin, just place on top. Place remaining lemon and 1 garlic clove underneath chicken.
- Spread cauliflower all over the sheet pan and top with remaining 1 Tbsp za’atar and garlic cloves. Drizzle the chicken and cauliflower with olive oil and sprinkle with salt and pepper. Toss/rub to coat completely.
- Roast in pre-heated oven for 35 minutes. Remove from oven and turn cauliflower, which will have shrunk in size slightly. Move cauliflower over to make room for chickpeas.
- Spread chickpeas on pan and drizzle with a touch more olive oil, and pinch of salt and red pepper flakes if desired.
- Place back into oven for another 15-20 minutes, or until chicken is crispy and golden and the cauliflower is caramelized to your liking. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Israeli
