Crisp chicken, zaatar, and roasted potatoes blend with greens in a one-pan dish bursting with Middle Eastern-inspired flavor.
# 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 freshly ground black pepper
06 - 1 lemon, sliced
→ Vegetables
07 - 1 pound baby potatoes, halved
08 - 1 medium red onion, cut into wedges
09 - 4 cups mixed greens such as baby spinach, kale, or chard
10 - 2 tablespoons olive oil
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Finishing
13 - 2 tablespoons chopped fresh parsley
14 - Lemon wedges, for serving
# Steps:
01 - Preheat the oven to 425°F.
02 - Pat the chicken thighs dry with paper towels. In a large mixing bowl, combine chicken thighs, 2 tablespoons olive oil, zaatar, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and lemon slices. Toss to ensure the chicken is thoroughly coated.
03 - On a large, rimmed baking sheet or ovenproof skillet, arrange the halved baby potatoes and red onion wedges. Drizzle with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss vegetables to evenly coat, and spread in a single layer.
04 - Nestle the seasoned chicken thighs, skin side up, along with lemon slices among the potatoes and onions.
05 - Transfer pan to the oven and roast for 35 to 40 minutes, until the chicken skin is crisp and golden, and the potatoes are tender. Ensure the internal temperature of the chicken reaches 165°F.
06 - Scatter mixed greens evenly over the chicken and vegetables. Return the pan to the oven for 2 to 3 minutes, just until greens wilt.
07 - Remove pan from oven. Sprinkle with fresh chopped parsley and serve immediately with additional lemon wedges on the side.
