# 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
# Directions:
01 - Set 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 chicken thighs with 2 tablespoons olive oil, zaatar spice, 1 teaspoon salt, ½ teaspoon black pepper, and lemon juice. Set aside to marinate while preparing vegetables.
03 - In a separate bowl, combine halved potatoes, red onion wedges, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Toss until evenly coated.
04 - Spread the vegetables evenly on the baking sheet. Place marinated chicken thighs skin-side up nestled among the vegetables.
05 - Bake for 35 to 40 minutes until chicken skin is golden and crisp, potatoes are tender, and the chicken reaches an internal temperature of 165°F.
06 - Remove from oven and let rest for 5 minutes. Sprinkle chopped parsley over the dish and serve with lemon wedges.
