# 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 - Preheat the oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, toss the chicken thighs with 2 tablespoons olive oil, zaatar, 1 teaspoon salt, ½ teaspoon pepper, and lemon juice. Set aside to marinate.
03 - In another bowl, combine the halved potatoes, red onion, 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper. Toss evenly to coat.
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 for 35 to 40 minutes until the chicken skin is golden and crisp and potatoes are tender. Confirm chicken internal temperature reaches 165°F.
06 - Remove from oven and rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
