# What You Need:
→ 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 - 1/2 teaspoon black pepper
06 - Juice of 1/2 lemon
→ Vegetables
07 - 1 1/2 pounds baby potatoes, halved
08 - 1 medium red onion, cut into wedges
09 - 2 tablespoons olive oil
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
→ Garnish
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges for serving
# Steps:
01 - Preheat oven to 425°F. 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. Set aside.
03 - Combine halved potatoes, red onion, olive oil, kosher salt, and black pepper in a separate bowl; toss to coat evenly.
04 - Spread potatoes and onions evenly on baking sheet. Arrange chicken thighs skin-side up among vegetables.
05 - Roast for 35–40 minutes until chicken skin is golden and crisp and potatoes are tender. Ensure chicken reaches 165°F internal temperature.
06 - Remove from oven and rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.
