# 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
# Preparation Steps:
01 - Set the oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, toss chicken thighs with olive oil, zaatar, kosher salt, black pepper, and lemon juice. Let marinate while preparing vegetables.
03 - Combine halved potatoes, red onion wedges, olive oil, kosher salt, and black pepper in a separate bowl. Toss to coat evenly.
04 - Spread potatoes and onions evenly on the baking sheet. Nestle marinated chicken thighs skin-side up among the vegetables.
05 - Cook for 35 to 40 minutes until chicken skin is golden and crisp and potatoes are tender. Ensure chicken internal temperature reaches 165°F.
06 - Remove from oven and let rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.
