Za’atar Chicken Thighs with Roasted Delicata, Caramelized Onion & Tahini Drizzle

Serves: 4
Prep Time: 15 minutes
Cook Time: 35–40 minutes

Ingredients

• 1.5–2 lbs za’atar-marinated chicken thighs (bone-in, skin-on)

• 1 large delicata squash, halved, seeded, and sliced into ½” half-moons

• 1 large yellow onion, thinly sliced

• Olive oil

• Salt & pepper

Tahini Drizzle:

• ¼ cup tahini

• 1 tbsp lemon juice

• 1 small garlic clove, grated

• Warm water to thin

• Salt to taste

To finish:

• Chopped parsley or cilantro

• Optional: pomegranate seeds or toasted pine nuts

Instructions

1. Roast the squash & onion:
Preheat oven to 400°F. On a sheet pan, toss delicata squash and sliced onion with olive oil, salt, and pepper. Spread in a single layer. Roast for 30–35 minutes, flipping halfway, until golden and caramelized.

2. Cook the chicken:
While the veg roasts, heat a skillet over medium-high heat. Add a splash of oil and sear chicken thighs skin-side down for 6–7 minutes, until deeply golden. Flip, then transfer to the oven (or nestle into the sheet pan with the veg) and roast for 15–20 minutes, or until internal temp reaches 175°F.

3. Make the tahini drizzle:
Whisk tahini, lemon, garlic, and salt. Slowly add warm water until pourable but creamy.

4. Plate it up:
Spoon roasted squash and onions onto a platter. Top with chicken thighs. Drizzle with tahini sauce and finish with chopped herbs—and pomegranate seeds or pine nuts if using.