Oven-Baked Za'atar Chicken Thighs with Sumac Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Juicy chicken thighs coated with fragrant za'atar herb blend baked alongside sumac-seasoned root vegetables for a bright, earthy Mediterranean meal. This mediterranean-inspired chicken ready in about 60 minutes pairs za'atar seasoning, olive oil, large, cut into wedges red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces (about 1.5 lbs) bone-in skin-on chicken thighs
• 3 tbsp za'atar seasoning
• 4 tbsp olive oil
• 3 medium, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 1 large, cut into wedges red onion
• 2 tbsp sumac spice
• 4 cloves, minced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped for garnish fresh parsley

Instructions

1. Step 1: Preheat your oven to 400°F. In a large bowl, toss 3 medium peeled and chunked carrots, 2 medium peeled and chunked parsnips, and 1 large red onion cut into wedges with 2 tbsp olive oil, 2 tbsp sumac spice, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Spread the vegetables on a large rimmed baking sheet in a single layer and roast for 15 minutes to start softening.
3. Step 3: While vegetables start roasting, pat dry 6 bone-in skin-on chicken thighs with paper towels and rub 3 tbsp za'atar seasoning mixed with 2 tbsp olive oil and 4 minced garlic cloves evenly over the chicken pieces.
4. Step 4: After the initial 15 minutes, remove the baking sheet from the oven and nestle the chicken thighs skin-side up among the partially roasted vegetables.
5. Step 5: Return the baking sheet to the oven and roast everything together for an additional 25-30 minutes until the chicken skin is crisp and an internal temperature of 165°F is reached, and vegetables are tender and caramelized.
6. Step 6: Remove from oven and sprinkle 1/4 cup chopped fresh parsley over the chicken and vegetables before serving this herbaceous Mediterranean-inspired dish.