This colorful salad is pretty much springtime on a sheet pan. I created it as a way to combine one of my favorite quick-cooking proteins—boneless chicken thighs—with one of my favorite flavor duos, roasted carrots and avocado. A few streamlining tricks make it especially quick and easy: First, the carrots are cut into thin coins so they’ll cook at the same rate as the chicken thighs and sliced red onion. Second, everything is tossed in a single marinade—a simple, boldly flavored mix of za’atar, honey, olive oil, and lemon zest—before going into the hot oven.

Sheet-Pan Za’atar Chicken With Carrot & Avocado Salad

Ingredients 

• 2 pounds boneless, skinless chicken thighs
• 1 pound carrots, peeled and sliced 1/8-inch thick on the diagonal
• 1/2 large red onion, sliced 1/4-inch thick
• 2 tablespoons za’atar
• 1 lemon, zest and juice reserved
• 1 pinch kosher salt, plus more to taste
• 1 pinch freshly ground black pepper, plus more to taste
• 2 teaspoons honey
• 4 tablespoons plus 2 teaspoons olive oil, divided
• 2 ounces feta, crumbled or thinly sliced
• 1/4 cup pistachios, finely chopped/crushed into irregular pieces with a knife
• 1 teaspoon sumac (optional)
• 1 cup watercress, arugula, or spinach
• 1 large ripe avocado, sliced

• Directions

• Heat oven to 425 degrees Fahrenheit. Place a parchment-lined sheet pan in the oven while it heats.
• In a large bowl, combine chicken, carrots, onions, za’atar, lemon zest, 2 teaspoons kosher salt, pepper, honey, and 4 tablespoons olive oil. Toss well with hands to evenly coat the chicken and vegetables in the olive oil and seasonings. (This step can be done 6 to 8 hours in advance; cover and refrigerate until ready to use.)
• Working quickly, empty the contents of the bowl on the hot sheet pan, then arrange the ingredients in a single, even layer. (Careful, the pan will be hot!)
• Roast for 12 minutes, then flip the chicken and stir the carrots. Roast for another 8 to 10 minutes, or until the chicken is cooked through (internal temperature should be 165 degrees Fahrenheit in the thickest piece). Remove from oven.
• Meanwhile, in a small bowl, mix together the feta, pistachios, and 2 teaspoons of olive oil. Set aside.
• Heat the broiler with an oven rack about 4 to 5 inches from the heating element. Broil the chicken and carrots for 1 to 2 minutes, or until they’re starting to brown and crisp around the edges.
• Immediately out of the oven, squeeze the juice from half the lemon, and sprinkle the sumac (if using) over the entire dish.
• Let cool for about 5 minutes, then toss in the watercress, feta and pistachios, and avocado. Serve warm.

https://food52.com/recipes/82723-sheet-pan-chicken-with-carrot-avocado-zaatar