# What You'll 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 - 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
# Directions:
01 - Set oven to 425°F and line a large rimmed baking sheet with parchment paper or foil.
02 - Combine chicken thighs with olive oil, zaatar, salt, pepper, and lemon juice in a bowl; toss to coat thoroughly and set aside.
03 - In a separate bowl, mix halved potatoes, red onion wedges, olive oil, salt, and pepper until evenly coated.
04 - Distribute potatoes and onions evenly on the baking sheet and nestle marinated chicken thighs skin-side up among the vegetables.
05 - Cook in the oven for 35–40 minutes until chicken skin is golden and crisp, potatoes are tender, and chicken internal temperature reaches 165°F.
06 - Remove from oven, let rest for 5 minutes, then sprinkle with chopped parsley and serve with lemon wedges.
