Step 1

Finely grate the zest of 1 medium lemon into a medium bowl. Juice the zested lemon until you have 3 tablespoons. Reserve 1 tablespoon lemon juice; add the remaining juice to the bowl of zest. Cut the remaining 1 lemon into wedges and reserve for serving.

Step 2

Add 2 tablespoons of the olive oil, 3 tablespoons of the za'atar, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper to the bowl of zest, and stir to combine. Add 2 pounds boneless, skinless chicken thighs and rub all over with the za’atar mixture. Let marinate at room temperature while you prep the vegetables and heat the oven, at least 10 minutes.

Step 3

Arrange a rack in the middle of the oven and heat the oven to 425℉.

Step 4

Cut 1 medium broccoli crown or 1 medium head cauliflower into 1/2-inch thick pieces and place on a rimmed baking sheet. Drizzle with the reserved lemon juice and remaining 2 tablespoons olive oil. Season with the remaining 1 teaspoon za’atar and 1/2 teaspoon kosher salt, and use your hands to toss until evenly coated. Push the vegetables to the sides of the baking sheet in an even layer to make room for the chicken. Place the chicken in a single layer on the baking sheet.

Step 5

Roast until the chicken is lightly browned, cooked through, and an instant-read thermometer inserted into the thickest part registers at least 165°F, 20 to 25 minutes. Squeeze the reserved lemon wedges over the chicken. Drizzle some tahini all over and garnish with chopped fresh parsley leaves if desired.