# What You'll Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Vegetables
05 - 1½ pounds baby potatoes, halved
06 - 1 red onion, cut into wedges
07 - 3 cloves garlic, minced
→ Seasoning
08 - 2 tablespoons zaatar spice blend
09 - 1 teaspoon smoked paprika
10 - 1 tablespoon lemon juice
11 - Zest of 1 lemon
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Lemon wedges
# How To Make It:
01 - Preheat the oven to 425°F.
02 - Pat chicken thighs dry with paper towels and season both sides with kosher salt and black pepper.
03 - Toss halved baby potatoes, red onion wedges, and minced garlic with olive oil, 1 tablespoon of zaatar, smoked paprika, and lemon zest in a large ovenproof skillet or roasting pan. Spread in an even layer.
04 - Nestle chicken thighs skin side up among the vegetables. Rub chicken with remaining zaatar and drizzle with lemon juice.
05 - Roast for 35 to 40 minutes until chicken skin is golden and crisp and potatoes are tender. Ensure internal temperature of chicken reaches 165°F.
06 - Broil for 2 to 3 minutes for extra-crispy chicken skin, if desired.
07 - Remove from oven, rest for 5 minutes, then garnish with chopped parsley and serve with lemon wedges.
