# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons zaatar spice blend
04 - 1 teaspoon kosher salt
05 - ½ teaspoon black pepper
06 - Juice of ½ lemon
→ Vegetables
07 - 1½ pounds baby potatoes, halved
08 - 1 medium red onion, cut into wedges
09 - 2 tablespoons olive oil
10 - 1 teaspoon kosher salt
11 - ½ teaspoon black pepper
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving
# Method Steps:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, toss chicken thighs with olive oil, zaatar spice, kosher salt, black pepper, and lemon juice. Set aside to marinate during potato preparation.
03 - Combine halved potatoes and red onion wedges in a separate bowl. Add olive oil, kosher salt, and black pepper. Toss to ensure even coating.
04 - Spread potatoes and onions evenly on the prepared baking sheet. Place marinated chicken thighs skin-side up nestled among the vegetables.
05 - Roast in preheated oven for 35 to 40 minutes until chicken skin is golden and crisp and potatoes are tender. Ensure chicken reaches an internal temperature of 165°F.
06 - Remove from oven and let rest for 5 minutes. Sprinkle with chopped fresh parsley and serve with lemon wedges.
