An easy sheet pan chicken dinner recipe that is ideal for meal prep as everything is cooked on one pan! Picture juicy Za'atar chicken thighs roasted to perfection alongside healthy vegetables and crispy chickpeas, then drizzled with homemade Tahini sauce. A gluten-free clean eating weeknight dinner recipe you’ll be making over and over again! High in protein and you can even make this low-carb by skipping the chickpeas.
Preheat oven at 440F/220C.
Cut the cauliflower and broccoli into small florets, and the onion into large slices.
Pat dry the chickpeas (I like to place them in a clean kitchen towel - easy and mess-free), discarding the skins that come off. The dryer the chickpeas, the crispier they will be.
Drizzle with one tablespoon olive oil, and sprinkle with salt and freshly cracked pepper.
Using your hands, toss so that all the veggies are coated with olive oil.
Spread in a single layer, making sure they don’t touch (it’s key for beautifully roasted veggies!) but leaving some room on the side for the chickpeas and prepping a little nest in the middle for the chicken thighs.
Place tahini paste, garlic and lemon in a bowl. Gradually stir in ice water, starting with ¼ cup, until you reach a smooth sauce consistency that you can drizzle (I used about ½ cup but exact quantity will depend on the brand and texture of the tahini paste).
The tahini paste will harden in contact with water - it’s normal. Keep stirring and adding water as needed and it’ll be perfectly smooth (see step by step pictures in the post).
Sheet Pan Za’atar Chicken Dinner with Roasted Chickpeas and Tahini Sauce https://www.notenoughcinnamon.com/sheet-pan-chicken-dinner-zaatar/