# Ingredients:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (approximately 1.2 lbs)
→ Vegetables
02 - 1.5 lbs Yukon gold or red potatoes, cut into 1-inch chunks
03 - 1 medium red onion, cut into thick wedges
04 - 4 garlic cloves, minced
→ Spices & Seasonings
05 - 2 tbsp zaatar spice blend
06 - 1 tsp smoked paprika
07 - ¾ tsp kosher salt
08 - ½ tsp freshly ground black pepper
→ Oils & Acids
09 - 3 tbsp olive oil
10 - Juice of ½ lemon (about 1 tbsp)
11 - Zest of 1 lemon
→ Garnishes
12 - 2 tbsp chopped fresh parsley (optional)
13 - 1 tbsp toasted sesame seeds (optional)
# Instructions:
01 - Set oven to 425°F and allow it to fully preheat.
02 - Pat chicken thighs dry with paper towels. In a large bowl, toss with 1 tablespoon olive oil, 1 tablespoon zaatar, smoked paprika, half the kosher salt, and half the black pepper. Set aside.
03 - In a separate bowl, combine potatoes, red onion wedges, and minced garlic. Toss with remaining 2 tablespoons olive oil, 1 tablespoon zaatar, remaining salt and pepper, and lemon zest until evenly coated.
04 - Spread the potato and onion mixture evenly in a large ovenproof skillet or roasting pan. Nestle chicken thighs skin-side up among the vegetables.
05 - Roast for 35 to 40 minutes, until chicken skin is crisp, internal temperature reaches 165°F, and potatoes are tender and golden.
06 - Remove pan from oven and drizzle lemon juice over chicken and vegetables. Allow to rest for 5 minutes to let juices redistribute.
07 - Optionally sprinkle chopped fresh parsley and toasted sesame seeds on top before serving.
