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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.

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

Instructions

  1. Preheat oven to 425°F (220°C).
  2. In a bowl, whisk olive oil, za'atar, lemon juice, garlic, salt, and pepper.
  3. Toss chicken thighs and vegetables together with the za'atar mixture on a large sheet pan.
  4. Arrange 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.
  5. Rest 5 minutes, then serve chicken with the roasted vegetables and pan juices spooned over.