Sheet Pan Za'atar Chicken with Sumac Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy chicken thighs seasoned with fragrant za'atar and sumac-spiced roasted vegetables, baked together on a single sheet pan for an easy Mediterranean meal. This Middle Eastern-inspired holiday recipe (mediterranean), ready in about 55 minutes, pairs bone-in chicken thighs, za'atar spice blend, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, 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 bone-in chicken thighs
• 2 tbsp za'atar spice blend
• 3 tbsp olive oil
• 1 tbsp sumac
• 1 large, sliced into 1-inch strips red bell pepper
• 2 medium, cut into 1/2-inch thick half-moons zucchini
• 1 large, cut into wedges red onion
• 4 cloves, minced garlic cloves
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp fresh lemon juice
• 1/4 cup chopped fresh parsley

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine 3 tbsp olive oil, 2 tbsp za'atar, 1 1/2 tsp salt, 1 tsp black pepper, and 4 minced garlic cloves. Add 6 bone-in chicken thighs and toss to coat evenly.
2. Step 2: On a large rimmed baking sheet, arrange the 6 chicken thighs skin side up, and spread the sliced 1 large red bell pepper, 2 medium zucchini half-moons, and 1 large red onion wedges around them. Sprinkle 1 tbsp sumac over the vegetables and drizzle any remaining oil and seasoning from the bowl.
3. Step 3: Roast in the preheated oven for 35-40 minutes, until the chicken skin is crisp and an internal temperature of 165°F (74°C) is reached, and the vegetables are tender and lightly caramelized.
4. Step 4: Remove from oven and drizzle 2 tbsp fresh lemon juice over everything. Garnish with 1/4 cup chopped fresh parsley before serving.