# Components:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (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 - 1 tbsp lemon juice (from ½ lemon)
11 - Zest of 1 lemon
→ Garnishes (optional)
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp toasted sesame seeds
# Directions:
01 - Set oven temperature to 425°F.
02 - Pat chicken thighs dry. In a large bowl, toss chicken with 1 tbsp olive oil, 1 tbsp 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, zaatar, salt, pepper, and lemon zest.
04 - Spread vegetables 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 from oven, drizzle lemon juice over chicken and vegetables, and let rest for 5 minutes.
07 - Optionally sprinkle with chopped parsley and toasted sesame seeds before serving.
