Save This vibrant pan-roasted chicken with zaatar, potatoes, and greens is my go-to answer for weeknights when I crave something cozy but refreshing. Crispy-skinned chicken soaks up the citrus and earthy spice, while baby potatoes roast to golden perfection beside them. A tumble of wilted greens finishes it all off for a wholesome, deeply flavorful dinner with barely any cleanup.
I first threw this together after a long day when my garden greens were out of control and zaatar called to me from the pantry. Now my family cheers whenever they catch the citrusy-herb aroma from the oven.
Ingredients
- Chicken thighs bone-in skin-on: Juicy dark meat keeps the chicken supremely tender and adds flavor Choose organic or free-range for the best results
- Olive oil: Adds richness and helps roast everything to a golden crisp Use extra-virgin for a peppery finish
- Zaatar spice blend: Deeply aromatic and tangy Make sure your blend is fresh and contains toasted sesame for optimal crunch
- Kosher salt: Essential for drawing out moisture and seasoning each bite Use flaky salt if available for finishing
- Black pepper: Brightens flavors and adds subtle heat Freshly grind for the best flavor
- Lemon: Sliced for roasting and wedges for squeezing Adds brightness and subtle caramelization Select firm lemons for best zest and juice
- Baby potatoes: Halved for even roasting Creamy pillowy centers Gold or red varieties work well
- Red onion: Wedges become sweet and soft as they roast Pick onions with glossy skins for freshness
- Mixed greens: Baby spinach kale or chard Wilt quickly in the oven Choose crisp vibrant greens for maximum nutrition
- Fresh parsley: Sprinkled over at the end Adds color and a grassy lift to round out the dish Use flat-leaf if you can find it
Instructions
- Preheat the Oven:
- Set your oven to 425°F or 220°C Let it fully preheat while you prep the other components This high heat is essential for crisp chicken skin and evenly caramelized vegetables
- Marinate the Chicken:
- Pat your chicken thighs thoroughly dry using paper towels In a large mixing bowl toss the thighs with olive oil zaatar salt pepper and the lemon slices Massage everything together for a minute so the spices stick evenly Letting this rest while you prep the vegetables helps the flavors soak in
- Prepare the Vegetables:
- On a large rimmed baking sheet or in an ovenproof skillet spread out the halved potatoes and red onion wedges Drizzle with olive oil sprinkle with salt and pepper Toss gently with your hands or tongs so each piece is lightly coated then arrange them in an even layer to ensure proper roasting
- Combine Chicken and Vegetables:
- Nestle the marinated chicken thighs skin side up among the potatoes and onions Place lemon slices on top or tucked beside the chicken This setup allows both the vegetables and chicken to soak in the flavorful drippings during roasting
- Roast the Chicken and Vegetables:
- Transfer the pan to the middle rack of the oven Roast for 35 to 40 minutes Do not open the oven during the first 30 minutes The chicken skin should turn deeply golden and potatoes should be easily pierced with a fork The internal temperature of the chicken should reach 165°F or 74°C for safe eating
- Wilt the Greens:
- Once the chicken and vegetables are cooked scatter the mixed greens over the entire pan Return to the hot oven for 2 to 3 minutes only until greens have wilted from the residual heat This step preserves their color and nutrients while softening their texture
- Finish and Serve:
- Remove the pan from the oven Immediately sprinkle with freshly chopped parsley for an herby finish Serve directly from the pan with lemon wedges on the side for everyone to add tang to taste
Save Zaatar is definitely my favorite part of this dish I sometimes make my own blend and keep it in a jar for sprinkling over everything This recipe brought everyone to the kitchen the first time I served it thanks to the wafting herbal and lemony scent
Storage Tips
Let leftovers cool fully then store in airtight containers in the fridge The flavors deepen overnight making lunches super satisfying A quick reheat in the oven or toaster oven will revive the crispness of the chicken skin If you have extra greens stir them in just before reheating to avoid overcooking
Ingredient Substitutions
Boneless chicken thighs or even breasts can work in this recipe though you will want to check them for doneness five to ten minutes earlier If you are out of zaatar a mix of dried oregano thyme sumac and toasted sesame makes a great substitute Sweet potatoes or parsnips can stand in for baby potatoes when you want a colorful swap
Serving Suggestions
This dish is most dramatic when served straight from the pan to the table Pair alongside warm pita or gluten-free flatbread For a heartier meal add a dollop of garlicky yogurt or tahini sauce on the side If you want to stretch it further add roasted bell peppers or cherry tomatoes for pops of color
Cultural Context
Zaatar is a staple spice blend in Middle Eastern kitchens and is traditionally enjoyed sprinkled over warm bread with olive oil This recipe highlights how those aromatic flavors can elevate simple roasted chicken and make it perfect for sharing with friends or family
Seasonal Adaptations
Swap potatoes for sweet root vegetables in the fall Use tender spring chard or spinach in the warmer months Top with sliced radishes or fresh herbs in the summer for extra brightness I love making this when winter starts to fade and the first greens appear in markets The colors and fragrance always signal the change of season at our table
Success Stories
Friends who have never tried zaatar are always amazed and ask for the recipe It is become a regular for Sunday meal prep and even picky eaters go back for seconds The one-pan method means I have time to relax without kitchen chaos
Freezer Meal Conversion
Let everything cool then portion the chicken potatoes and greens into freezer containers This meal reheats easily in the oven without losing texture and can be prepped in advance for busy weeks Just add fresh parsley before serving to refresh the flavors
Save This pan-roasted chicken is one of the most rewarding and easy meals to pull together for family or guests. Enjoy the herbal aroma and juicy chicken every time it hits the table.
Recipe Help
- → What is zaatar and how does it taste?
Zaatar is a Middle Eastern spice blend with earthy, tangy, and nutty flavors, often featuring thyme, sumac, and sesame seeds.
- → Can I use boneless chicken instead of bone-in?
Boneless chicken thighs or breasts can be used; just reduce the cooking time to prevent drying out.
- → How do I know the chicken is cooked through?
The chicken is ready when the internal temperature reaches 165°F (74°C) and the juices run clear.
- → What greens work best for this dish?
Baby spinach, kale, or chard wilt quickly and absorb pan flavors beautifully, adding freshness to the meal.
- → Can I add other vegetables?
Certainly! Cherry tomatoes or bell peppers make excellent additions for more color and flavor variety.