One Pan Za’atar Chicken Bake

Preheat oven to 425°F. 2. Whisk together olive oil, lemon zest, lemon juice, za’atar, salt and pepper in a small bowl to make the marinade. Reserve 2 Tablespoons to use on the veggies. 3. Coat chicken in the remaining marinade and let sit for at least 30-60 minutes and up to 24 hours; letting the chicken marinate longer will impart more flavor. 4. Toss butternut and red onion in the reserved 2 Tablespoons of marinade. 5. Add butternut and onion mixture to a large baking sheet (for easy cleanup, line sheet with parchment or a silicone liner). Create space between the veggies and place marinated chicken on the sheet as well. Place in the preheated oven, uncovered. 6. Bake for 30-40 minutes or until butternut squash pieces are easily pierced with a fork and chicken is cooked through. 7. Serve immediately. Drizzle chicken and veggies with tahini dressing, if using.