Name: Sheet Pan Za'atar Chicken Thighs and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 yellow squash, cut into 1-inch chunks; 2 zucchini, cut into 1-inch chunks; 1 red bell pepper, cut into 1-inch pieces; 1 red onion, cut into eighths; 5 Tablespoons olive oil, divided; 3 Tablespoons za’atar seasoning, divided; Salt and freshly ground black pepper to taste; 1 1/2 pounds skinless, boneless chicken thighs; 6 cherry tomatoes, halved, optional; chopped fresh parsley for garnish (optional)

Sheet Pan Za'atar Chicken Thighs and Vegetables

This sheet pan za’atar chicken thighs and vegetables is a great introduction to the flavor of za'atar, a warm spice blend from the Middle East. Chicken thighs roast on a bed of zucchini, yellow summer squash, red bell pepper, and red onion, and if you like, cherry tomatoes.

45 min total 15 min prep 30 min cook 4 508 cal

Instructions

Tap a step to mark it done

1 Preheat the oven to 425 degrees F (220 degrees C) and line a rimmed baking sheet with parchment paper or foil.
2 Combine yellow squash, zucchini, bell pepper, and red onion pieces in a large bowl. Pour 3 tablespoons olive oil over vegetables and stir. Sprinkle with 2 tablespoons za’atar and stir to coat evenly. Season with salt and pepper. Spread vegetables on the prepared sheet pan.
3 Pat chicken dry with paper towels, drizzle with remaining olive oil on both sides, and sprinkle remaining za’atar seasoning on both sides of chicken. Season chicken with salt and pepper. Nestle chicken pieces into vegetables.
4 Bake in the center of the preheated oven for 20 minutes. Add cherry tomatoes; bake until chicken is no longer pink at the center and juices run clear, about 10 minutes more. An instant-read thermometer inserted in the center of chicken should read 165 degrees F (74 degrees C).
5 To serve, place chicken and vegetables on a serving plate and garnish with fresh chopped parsley.