# Ingredient List:
→ 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 - 1/2 teaspoon black pepper
06 - Juice of 1/2 lemon
→ Vegetables
07 - 1.5 pounds baby potatoes, halved
08 - 1 medium red onion, cut into wedges
09 - 2 tablespoons olive oil
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving
# Steps:
01 - Set the oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
02 - Combine chicken thighs, 2 tablespoons olive oil, zaatar, 1 teaspoon salt, 1/2 teaspoon pepper, and lemon juice in a large bowl. Toss to coat evenly and set aside.
03 - In a separate bowl, toss halved potatoes and red onion with 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until thoroughly 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 - Bake for 35 to 40 minutes until chicken skin is golden and crisp, potatoes are tender, and chicken reaches an internal temperature of 165°F.
06 - Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
