# What you'll need:
→ 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:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, toss the chicken thighs with 2 tablespoons olive oil, zaatar, 1 teaspoon kosher salt, ½ teaspoon black pepper, and lemon juice. Set aside to marinate while preparing the vegetables.
03 - Combine the halved potatoes and red onion wedges with 2 tablespoons olive oil, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a separate bowl. Toss until evenly coated.
04 - Spread the potatoes and onions evenly on the prepared baking sheet. Nestle the marinated chicken thighs skin-side up among the vegetables.
05 - Roast in the oven for 35 to 40 minutes, until the chicken skin is golden and crisp and the potatoes are tender. Ensure the chicken reaches an internal temperature of 165°F.
06 - Remove from the oven and let rest for 5 minutes. Sprinkle fresh parsley over the dish and serve with lemon wedges.
