# Components:
→ 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 half a lemon (about 1 tablespoon)
11 - Zest of 1 lemon
→ Garnishes (optional)
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon toasted sesame seeds
# Method:
01 - Preheat the oven to 425°F (220°C).
02 - Pat chicken thighs dry with paper towels. Toss in a large bowl with 1 tablespoon olive oil, 1 tablespoon zaatar, smoked paprika, half the salt, and half the pepper. Set aside.
03 - In a separate bowl, combine potatoes, red onion, and garlic. Toss with remaining olive oil, remaining zaatar, salt, pepper, and lemon zest until evenly coated.
04 - Spread potatoes and onions in a single layer 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 crispy, internal temperature reaches 165°F (74°C), and potatoes are tender and golden.
06 - Remove from oven. Drizzle lemon juice over chicken and vegetables. Let rest for 5 minutes.
07 - Optionally garnish with chopped parsley and toasted sesame seeds before serving.
