Savory chicken thighs and baby potatoes baked with zaatar, garlic, lemon, and fresh herbs in one dish.
# What You’ll Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 1 large red onion, cut into wedges
04 - 4 garlic cloves, minced
→ Marinade & Seasoning
05 - 3 tablespoons olive oil
06 - 2 tablespoons zaatar spice blend
07 - 1 teaspoon ground cumin
08 - 1 teaspoon smoked paprika
09 - 1 teaspoon kosher salt
10 - ½ teaspoon freshly ground black pepper
→ Finishing Touches
11 - 1 lemon, sliced
12 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat the oven to 425 degrees Fahrenheit.
02 - In a large mixing bowl, combine olive oil, zaatar, cumin, smoked paprika, kosher salt, and black pepper.
03 - Add chicken thighs, halved baby potatoes, red onion wedges, and minced garlic to the bowl and toss thoroughly to ensure an even coating.
04 - Arrange the chicken skin-side up along with the vegetables in a single layer on a rimmed baking sheet or ovenproof skillet; tuck lemon slices evenly among the ingredients.
05 - Roast in the preheated oven for 35 to 40 minutes until the chicken skin is crisp, juices run clear, and potatoes are tender.
06 - If desired, switch oven to broil and cook for an additional 2 to 3 minutes to enhance crispness.
07 - Remove from oven and let rest for 5 minutes before sprinkling with fresh parsley and serving.
