# What You'll Need:
→ Poultry
01 - 4 bone-in, skin-on chicken thighs (approximately 1.2 lbs)
→ Vegetables
02 - 1.5 lbs Yukon gold or red potatoes, cut into 1-inch chunks
03 - 1 medium red onion, cut into thick wedges
04 - 4 garlic cloves, minced
→ Spices & Seasonings
05 - 2 tablespoons zaatar spice blend
06 - 1 teaspoon smoked paprika
07 - 3/4 teaspoon kosher salt
08 - 1/2 teaspoon freshly ground black pepper
→ Oils & Acids
09 - 3 tablespoons olive oil
10 - Juice of 1/2 lemon (about 1 tablespoon)
11 - Zest of 1 lemon
→ Garnishes (optional)
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon toasted sesame seeds
# How to Make It:
01 - Set the oven temperature to 425°F.
02 - Pat chicken thighs dry with paper towels. In a large bowl, toss chicken with 1 tablespoon olive oil, 1 tablespoon zaatar, smoked paprika, half the kosher salt, and half the black pepper. Set aside.
03 - In another bowl, combine potatoes, red onion, and minced garlic. Toss with the remaining olive oil, zaatar, kosher salt, black pepper, and lemon zest until evenly coated.
04 - Spread the potatoes and onions in a single layer in a large ovenproof skillet or roasting pan. Nestle the chicken thighs on top with skin side up.
05 - Place the skillet in the oven and roast for 35 to 40 minutes, or until chicken skin is crisp and internal temperature reaches 165°F, and potatoes are golden and tender.
06 - Remove from oven and drizzle lemon juice over chicken and vegetables. Let rest for 5 minutes.
07 - Sprinkle with chopped fresh parsley and toasted sesame seeds if desired before serving.
