# 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 - 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
# How To Make It:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
02 - In a large bowl, toss chicken thighs with olive oil, zaatar, kosher salt, black pepper, and lemon juice. Set aside to marinate.
03 - In a separate bowl, combine halved potatoes, red onion wedges, olive oil, kosher salt, and black pepper. Toss to coat evenly.
04 - Spread the potatoes and onions evenly on the prepared baking sheet. Nestle the marinated chicken thighs skin-side up among the vegetables.
05 - Roast for 35 to 40 minutes until chicken skin is golden and crisp and potatoes are tender. Chicken should reach an internal temperature of 165°F.
06 - Remove from oven and let rest for 5 minutes. Sprinkle with fresh parsley and serve with lemon wedges.
