One-Pan Roasted Chicken and Vegetables with Za'atar

Ingredients

• about 910 g Chicken Pieces (thighs, drumsticks)
• 3 tablespoons Olive Oil
• 2 tablespoons Za'atar Spice Blend
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 large Carrots, chopped
• 2 medium Potatoes, cubed
• 1 medium Onion, quartered
• 2 medium Bell Peppers, chopped

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Prepare the vegetables: cut the 2 large carrots into 2.54 cm pieces, cut the 2 medium potatoes into 2.54 cm cubes, quarter the 1 medium onion, and cut the 2 medium bell peppers into 2.54 cm pieces.
2. 2In a large bowl, combine the about 910 g of chicken pieces with 3 tablespoons of olive oil, 2 tablespoons of za'atar spice blend, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss everything together until the chicken pieces are evenly coated.
3. 3Add the prepared 2 large carrots, 2 medium potatoes, 1 medium onion, and 2 medium bell peppers to the same bowl with the chicken. Toss all ingredients together until the vegetables are also well coated with the oil and seasonings.
4. 4Spread the coated chicken and vegetables in a single layer onto a large baking sheet. Ensure that no pieces are piled on top of each other, allowing everything to roast evenly.
5. 5Place the baking sheet into the preheated oven and roast for 40 to 45 minutes. The chicken is done when it reaches an internal temperature of 74°C when checked with a meat thermometer, and the vegetables should be tender and slightly browned.
6. 6Carefully remove the baking sheet from the oven. Let the roasted chicken and vegetables rest on the baking sheet for 5 minutes; this resting period helps the chicken stay juicy. Serve immediately.

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