# Ingredient List:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons zaatar spice blend
04 - 1 teaspoon kosher salt
05 - ½ teaspoon black pepper
06 - Juice of ½ lemon
→ Vegetables
07 - 1.5 pounds baby potatoes, halved
08 - 1 medium red onion, cut into wedges
09 - 2 tablespoons olive oil
10 - 1 teaspoon kosher salt
11 - ½ teaspoon black pepper
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving
# Recipe Steps:
01 - Set the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, toss chicken thighs with 2 tablespoons olive oil, zaatar, 1 teaspoon kosher salt, ½ teaspoon black pepper, and lemon juice. Set aside to marinate.
03 - In a separate bowl, combine halved potatoes and red onion wedges with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper. Toss thoroughly to coat.
04 - Spread the potatoes and onions evenly on the prepared baking sheet. Nestle the marinated chicken thighs on top, skin side up.
05 - Place the pan in the oven and roast for 35 to 40 minutes until chicken skin is golden and crisp and potatoes are tender. Ensure chicken reaches an internal temperature of 165°F.
06 - Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve alongside lemon wedges.
