# 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 (optional)
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon toasted sesame seeds
# How to Make:
01 - Preheat the oven to 425°F.
02 - Pat the chicken thighs dry with paper towels. In a large bowl, toss chicken with 1 tablespoon olive oil, 1 tablespoon zaatar, smoked paprika, half of the salt, and half of the black pepper. Set aside.
03 - In a separate bowl, toss potatoes, red onion, and garlic with the remaining olive oil, zaatar, salt, black pepper, and lemon zest until evenly coated.
04 - Spread the potatoes and onions in a single layer in a large oven-safe skillet or roasting pan. Nestle the chicken thighs, skin-side up, among the vegetables.
05 - Roast for 35 to 40 minutes, until the chicken skin is crisp, the internal temperature reaches 165°F, and the potatoes are tender and golden.
06 - Remove from the oven and drizzle lemon juice over the chicken and vegetables. Let rest for 5 minutes.
07 - Optionally, garnish with chopped parsley and toasted sesame seeds before serving.
