Za’atar Sheet-Pan Plant Chicken

Dive headfirst into the tantalizing world of Middle Eastern cuisine with this Za’atar Sheet-Pan Plant Chicken – where simplicity meets an explosion of exotic flavors. This dish is your culinary sidekick for those days when you want to travel the globe without leaving the kitchen. Perfect for chaotic weeknights or lazy Sunday evenings, this one-pan wonder turns dinner into a no-fuss, no-mess affair.


35 minCook

15 minPrep


  • 3 tbsp. za'atar spice blend
  • 10 tbsp. extra-virgin olive oil, divided
  • 6 tbsp. fresh lemon juice, divided
  • 1 tbsp. plus 1 tsp. kosher salt, divided
  • 1 Pkg Daring Original Plant Chicken
  • 1 lb. fingerling potatoes, halved lengthwise
  • 8 oz. broccoli, trimmed and cut into 1" florets
  • 1 red onion, cut into 1"-thick wedges
  • 1/4 c. tahini
  • 3 tbsp. cold water
  • Lemon wedges, for serving

Step 1

In a large bowl, whisk za’atar, 6 tablespoons oil, 4 tablespoons lemon juice, and 1 tablespoon salt. Transfer 1/2 cup marinade to a small bowl and set aside. Add Daring plant chicken to the remaining marinade and toss to coat. Cover and let sit at room temperature for 30 minutes or even better just place in the bag and shake and leave in fridge the night before so you are ready to rock

Step 2

Preheat oven to 425°. Add potatoes to bowl with ¼ cup of marinade and toss to coat, then arrange potatoes with cut side down on a large baking sheet. Pour any remaining marinade over. Bake the potatoes for 15 minutes.

Step 3

Meanwhile, in a medium bowl, toss broccoli and onion with remaining ¼ cup of marinade, 2 tablespoons oil, and 1/2 teaspoon salt. Remove sheet pan from oven. Transfer Daring Plant Chicken, broccoli and onion to pan, making sure Chicken and vegetables make contact with pan as much as possible.

Step 4

Continue to bake until vegetables are tender, and chicken is cooked through (an instant-read thermometer inserted into thickest part should register 165°), about 20 minutes more.

Step 5

Meanwhile, in a small bowl, whisk tahini, water, and the remaining 2 tablespoons oil, 2 tablespoons lemon juice, and 1/2 teaspoon salt. Drizzle over chicken and vegetables. Serve with lemon wedges alongside.

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