Ingredients (serves 4):

• 6 bone-in, skin-on chicken thighs
• 1 lb rainbow carrots, peeled and cut lengthwise
• 3 garlic cloves, minced
• 3 Tbsp olive oil
• 1 Tbsp za’atar
• 1 tsp paprika
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• 1 Tbsp nigella seeds (sprinkled on top before baking)
• 1 Tbsp pomegranate molasses
• 1 Tbsp honey
• Fresh dill or mint, for garnish
• 1 tsp sumac, for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. Arrange rainbow carrots in a single layer in a baking dish or sheet pan.
3. Nestle chicken thighs on top of the carrots.
4. Rub chicken with olive oil, garlic, za’atar, paprika, salt, and pepper — making sure the skin gets well coated.
5. Drizzle pomegranate molasses and honey over everything.
6. Sprinkle nigella seeds generously over the chicken and carrots for that crunch and aromatic finish.
7. Roast uncovered for 35–40 minutes, until chicken is golden and reaches 165°F (74°C).
8. Broil for 2–3 minutes at the end if you want extra crisp.
9. Garnish with dill or mint + a dusting of sumac.

Serving idea: Serve straight from the pan with fluffy basmati rice or warm pita to scoop the juices.