# What You Need:
→ 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 tablespoons zaatar spice blend
06 - 1 teaspoon smoked paprika
07 - ¾ teaspoon kosher salt
08 - ½ teaspoon freshly ground black pepper
→ Oils & Acids
09 - 3 tablespoons olive oil
10 - Juice of ½ lemon (approximately 1 tablespoon)
11 - Zest of 1 lemon
→ Garnishes
12 - 2 tablespoons chopped fresh parsley (optional)
13 - 1 tablespoon toasted sesame seeds (optional)
# How To Make:
01 - Set the oven to 425°F to prepare for roasting.
02 - Pat chicken thighs dry, then toss with 1 tablespoon olive oil, 1 tablespoon zaatar, smoked paprika, and half of the salt and pepper in a large bowl. Set aside.
03 - Combine potatoes, red onion, and garlic with remaining olive oil, zaatar, salt, pepper, and lemon zest in a separate bowl; toss thoroughly.
04 - Place the vegetable mixture in a single layer in a large ovenproof skillet or roasting pan; nestle chicken thighs skin-side up among the vegetables.
05 - Cook for 35 to 40 minutes until chicken skin is crisp, internal temperature reaches 165°F, and potatoes are tender and golden.
06 - Remove from oven, drizzle lemon juice over chicken and vegetables, and let rest for 5 minutes.
07 - Optionally sprinkle chopped parsley and toasted sesame seeds before serving.
