Sheet-Pan Za'atar Chicken Thighs with Chickpeas & Cauliflower

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 8 (about 3 lb) bone-in skin-on chicken thighs
• 1 large head cauliflower, cut into florets
• 1 (15 oz) can canned chickpeas, drained and rinsed
• 1 large red onion, cut into wedges
• ¼ cup extra-virgin olive oil
• 3 tbsp za'atar spice blend
• 1 tsp garlic powder
• 1½ tsp kosher salt
• ½ tsp black pepper
• 1 lemon, juiced and zested
• ⅓ cup fresh parsley, chopped
• ½ cup plain Greek yogurt

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Pat the chicken thighs very dry with paper towels so the skin crisps.
2. 2In a large bowl toss the cauliflower florets, chickpeas, and red onion wedges with olive oil, za'atar, salt, and a few grinds of pepper until evenly coated. Spread them in a single layer on the sheet pan, leaving space in the center for the chicken.
3. 3Rub the chicken thighs all over with the remaining olive oil, then season generously with the remaining za'atar, garlic powder, salt, and black pepper. Nestle the thighs skin-side up among the vegetables.
4. 4Roast for 30 minutes. The chicken skin should start to turn deep golden and the cauliflower edges should begin to caramelize.
5. 5Remove the pan, squeeze half the lemon juice over everything, and gently toss the vegetables. Return to the oven and roast another 10–15 minutes until the chicken reaches 175°F at the thickest part and the skin is shatteringly crisp.
6. 6While the pan finishes, stir the remaining lemon juice and zest into the Greek yogurt with salt to make a quick sauce.
7. 7Transfer the chicken and vegetables to a platter. Scatter chopped parsley over the top and drizzle any pan juices.
8. 8Serve family-style with the lemon yogurt on the side for spooning over the crispy chicken and roasted chickpeas.