Creamy Middle Eastern Baked Chicken Thighs with Broccoli
Tender, juicy chicken thighs are baked with vibrant broccoli florets in a rich, aromatic tahini-yogurt sauce infused with garlic, lemon, and warm Middle Eastern spices. This all-in-one dish is perfect for easy weeknight dinners or meal prepping for the week ahead.
Ingredients
Ingredients
- 1.5 lb bone-in, skin-on chicken thighs about 6-8 thighs, patted dry
- 1 lb broccoli florets cut into bite-sized pieces
- 0.5 cup plain Greek yogurt full-fat for best creaminess
- 0.25 cup tahini stirred well before measuring
- 3 cloves garlic minced
- 2 tbsp lemon juice freshly squeezed
- 2 tsp za'atar spice blend
- 1 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper freshly ground
- 2 tbsp olive oil divided
- 0.25 cup water to thin sauce if needed
Notes
Storage: Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer to maintain crispiness. Make-Ahead: You can prep the sauce and marinate the chicken up to 24 hours in advance. Variations: Swap broccoli for cauliflower or Brussels sprouts. Add chickpeas to the sheet pan for extra fiber and protein. Serve with: Fluffy couscous, quinoa, or warm pita bread to soak up the delicious creamy sauce.