# 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 and 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 and Acids
09 - 3 tbsp olive oil
10 - 1 tbsp lemon juice (from ½ lemon)
11 - Zest of 1 lemon
→ Garnishes
12 - 2 tbsp chopped fresh parsley (optional)
13 - 1 tbsp toasted sesame seeds (optional)
# Directions:
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, half the salt, and half the pepper in a large bowl. Set aside.
03 - In another bowl, combine potatoes, red onion, garlic, remaining 2 tablespoons olive oil, 1 tablespoon zaatar, remaining salt and pepper, and lemon zest; toss to coat evenly.
04 - Spread potatoes and onions in a single layer in a large ovenproof 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 potatoes are golden and tender.
06 - Remove from 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.
