Sheet pan za'atar chicken thighs with lemon and fresh herbs

• 8 bone-in skin-on chicken thighsabout 1.1 kg (2.5 lbs) total
• 2 tbs za'atar
• 2 lemon
• 3 tbs extra virgin olive oil
• 4 garlic clovescloves, finely grated
• 1 tsp kosher salt
• ½ tsp black pepperfreshly ground
• 15 g fresh flat-leaf parsleyroughly chopped
• 1 tsp sumac

1. 1

   Preheat your oven to 220°C (425°F). Line a half-sheet pan with parchment paper or aluminum foil for easy cleanup.

   Tip: A hot oven is non-negotiable for crispy skin — don't skimp on the preheat.

2. 2

   Zest both lemons into a small mixing bowl (you want about 2 teaspoons of zest). Cut one of the zested lemons into 8 wedges and set aside. Juice the other lemon into the same bowl — you'll have about 45 ml of juice.

   Tip: Zest before you cut — it's much easier on a whole lemon.

3. 3

   Add the za'atar, grated garlic, 2 tablespoons of olive oil, salt, and black pepper to the bowl with the lemon zest and juice. Stir into a loose paste.

4. 4

   Pat the chicken thighs dry with paper towels — this is the single most important step for crispy skin. Rub the za'atar paste all over the thighs, getting it under the skin where you can. Arrange them skin-side up on the sheet pan, leaving a couple centimeters between each thigh so they roast rather than steam. Tuck the lemon wedges in the gaps between the chicken.

   Tip: Don't crowd the pan. Air circulation is what gets you that crackly skin.

5. 5

   Roast on the middle rack for 30-35 minutes, until the skin is deep golden brown and an instant-read thermometer inserted into the thickest part (avoiding bone) reads 74°C (165°F). The juices should run clear and the skin should feel taut and crispy when you tap it with tongs.

   Tip: Resist the urge to flip — the fat renders down and bastes the meat from above while the bottom gets heat from the pan.

6. 6

   Pull the pan from the oven and let the chicken rest on the pan for 5 minutes. Meanwhile, squeeze the roasted lemon wedges over the thighs (they'll be soft and caramelized — careful, they're hot). Drizzle the remaining 1 tablespoon of olive oil over the chicken, then scatter the chopped parsley and sumac across the top.

   Tip: Those roasted lemons are liquid gold — they're sweeter and mellower than raw lemon, and they mix with the pan drippings to create a sauce you didn't have to make.

• sheet pan (half-sheet (18x13 inch))
• cutting board
• instant-read thermometer
• small mixing bowl

Per serving

Nutritional values are estimates only.