# 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 - 0.5 teaspoon black pepper
06 - Juice of 0.5 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 - 0.5 teaspoon black pepper
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges, for serving
# Method:
01 - Set oven to 425°F and line a large rimmed baking sheet with parchment paper or foil to facilitate cleanup.
02 - In a large bowl, toss chicken thighs with olive oil, zaatar spice blend, salt, pepper, and lemon juice. Let marinate while preparing potatoes.
03 - In a separate bowl, combine halved baby potatoes and red onion wedges with olive oil, salt, and pepper. Toss to coat evenly.
04 - Spread potatoes and onions evenly on the prepared baking sheet. Place 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 chicken internal temperature reaches 165°F.
06 - Remove from oven and let rest for 5 minutes. Sprinkle with chopped parsley and serve alongside lemon wedges.
