Za'atar Roasted Chicken Thighs with Root Vegetables
Za'atar-rubbed chicken thighs roasted on one sheet pan with carrots, parsnips, and sweet cherry tomatoes.
Za'atar — that earthy mix of dried thyme, sumac, and toasted sesame — turns a simple sheet-pan dinner into something that tastes distinctly Levantine, especially once it's rubbed onto chicken thighs and roasted alongside root vegetables until everything caramelizes together.
Roasting the chicken skin-off and letting the vegetables soak up the same olive oil and spice mixture keeps this a genuinely high-protein dinner without extra added fat, which makes it a good option for anyone eating with muscle maintenance or general fitness in mind. It also happens to be entirely dairy-free and needs only one pan, so cleanup is as easy as the cooking.
Ingredients
- 4 boneless, skinless chicken thighs, trimmed — about 1.5 lb
- 2 tbsp olive oil
- 2 tbsp za'atar spice blend
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 carrots, cut into chunks
- 2 parsnips, cut into chunks — or extra carrots
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Preheat oven to 425°F (220°C).
- 2In a bowl, whisk olive oil, za'atar, lemon juice, garlic, salt, and pepper.
- 3Toss chicken thighs and vegetables together with the za'atar mixture on a large sheet pan.
- 4Arrange in a single layer and roast 35-40 minutes, until chicken reaches 165°F internal and vegetables are tender and lightly caramelized, stirring vegetables halfway.
- 5Rest 5 minutes, then serve chicken with the roasted vegetables and pan juices spooned over.