Discover a vibrant, aromatic weeknight dinner that brings Middle Eastern flavors straight to your oven.
This one-pan meal centers around za’atar—a traditional seasoning blend featuring toasted sesame seeds, tangy sumac, and earthy herbs like thyme and oregano.
Roasting skinless, boneless chicken thighs over a colorful medley of tender summer squash, bell peppers, and onions allows all the savory, herbaceous juices to meld together into a simple yet deeply flavorful dish.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Ingredients
- 2 yellow summer squash, chopped into 1-inch pieces
- 2 zucchini, chopped into 1-inch pieces
- 1 red bell pepper, cored and cut into 1-inch chunks
- 1 red onion, peeled and sliced into eighths
- 5 tablespoons extra-virgin olive oil, divided
- 3 tablespoons za’atar spice blend, divided
- Salt and freshly ground black pepper, to taste
- 1 1/2 pounds skinless, boneless chicken thighs
- 6 cherry tomatoes, sliced in half (optional)
- Fresh parsley, finely chopped for garnish (optional)
Step-by-Step Instructions
1. Preparation and Oven Setup
- Adjust your oven rack to the center position and preheat your oven to 425°F (220°C).
- Prepare a large, rimmed baking sheet by lining it with parchment paper or heavy-duty aluminum foil to ensure easy cleanup and prevent sticking.
2. Season the Vegetables
- Place the chopped yellow squash, zucchini, red bell pepper chunks, and red onion wedges into a spacious mixing bowl.
- Drizzle 3 tablespoons of olive oil over the vegetable mixture and toss well to coat evenly.
- Sprinkle 2 tablespoons of the za’atar seasoning over the vegetables, season generously with salt and pepper, and toss again until every piece is coated in spices.
- Turn the vegetables out onto the prepared baking sheet, spreading them into an even, single layer.
3. Prepare and Nestle the Chicken
- Take the chicken thighs and pat them thoroughly dry using paper towels to ensure proper browning and spice adherence.
- Drizzle the remaining 2 tablespoons of olive oil over both sides of the chicken thighs.
- Rub the remaining 1 tablespoon of za’atar seasoning evenly onto both sides of the chicken, seasoning with additional salt and pepper to taste.
- Nestle the seasoned chicken thighs directly among the vegetables on the baking sheet, ensuring they have some space around them so they roast rather than steam.
4. Roast to Perfection
- Place the baking sheet into the preheated oven and bake undisturbed for 20 minutes.
- Carefully remove the pan from the oven, scatter the halved cherry tomatoes over the vegetables and chicken, and return to the oven.
- Continue baking for an additional 10 minutes, or until the vegetables are tender and caramelized.
- Verify that the chicken is fully cooked by inserting an instant-read thermometer into the thickest part of a thigh; it should register at least 165°F (74°C), and the juices should run clear.
5. Plating and Serving
- Transfer the roasted chicken thighs and vibrant vegetables to a warm serving platter.
- Sprinkle with freshly chopped parsley for a bright pop of color and herbaceous freshness before serving.
Chef’s Cooking Tips
Even Cutting
Cut your squash, zucchini, and peppers into uniform 1-inch pieces. This guarantees that all the vegetables soften and caramelize at the exact same rate in the oven.
Don’t Overcrowd the Pan
If your baking sheet is on the smaller side, consider using two pans. Crowding the vegetables will cause them to release too much moisture and steam instead of roasting and getting those delicious browned edges.
Customize the Veggies
Feel free to swap out or add seasonal produce based on what you have on hand. Asparagus florets, cubed sweet potatoes, or eggplant wedges all work wonderfully with za’atar seasoning.
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value |
| Calories | 508 | — |
| Total Fat | 32g | 41% |
| Saturated Fat | 7g | 34% |
| Cholesterol | 208mg | 69% |
| Sodium | 513mg | 22% |
| Total Carbohydrate | 16g | 6% |
| Dietary Fiber | 5g | 18% |
| Total Sugars | 9g | — |
| Protein | 45g | 90% |
| Vitamin C | 73mg | 81% |
| Calcium | 117mg | 9% |
| Iron | 4mg | 23% |
| Potassium | 1181mg | 25% |
Note: Daily Values are calculated based on a 2,000-calorie daily diet. Individual nutritional requirements may vary depending on your personal calorie goals.
