For a fast, one-pan meal, marinate chicken thighs in garlic, and olive oil. Adding za'atar is optional. I used some sumac which is an ingredient in za'atar.
Line your sheet pan with parchment paper or aluminum foil for an easier clean-up. Then, do this step while the oven is heating to temperature.
Place wedges of shallots as well as sweet grapes onto baking sheet. Nestle the chicken pieces among these ingredients.
Roast veggies in another sheet pan, or perhaps serve a side salad dressed with "lemon, olive oil, anchovies, and salty Pecorino cheese."
Heat the oven to 425 degrees F.
In a large bowl, toss together the chicken with 1 tablespoon olive oil, garlic and za'atar, if using. Season well with salt and pepper. Place the shallots and the grapes on the sheet pan and gently toss with the remaining olive oil and season well with salt.
Nestle the chicken skin side up in between the shallots and grapes and lay the thyme sprigs on top of the mixture. Roast for 25 to 30 minutes untile the chicken is cooked through and the shallots and grapes begin to soften and caramelize around the edges of the pan.
Turn the oven to broil and move the oven rack to sit right below it. Remove and discard the thyme sprigs and broil the chicken for 1 to 2 minutes until the skin of the chicken is crispy and golden. Scatter with chopped thyme and season with flaky salt.