Juicy zaatar-spiced chicken with golden potatoes, roasted on one pan for a flavorful, effortless dinner.
# 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 ground turmeric
05 - 1 teaspoon garlic powder
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
08 - Zest of 1 lemon
→ Vegetables
09 - 1 1/2 pounds baby Yukon Gold potatoes, halved
10 - 1 large red onion, cut into thick wedges
11 - 2 tablespoons olive oil
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
→ Garnish
14 - 1/4 cup chopped fresh parsley
15 - Lemon wedges, for serving
# Preparation steps:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil.
02 - In a large bowl, toss chicken thighs with olive oil, zaatar, ground turmeric, garlic powder, kosher salt, black pepper, and lemon zest until evenly coated.
03 - In a separate bowl, toss halved baby Yukon Gold potatoes and red onion wedges with olive oil, kosher salt, and black pepper.
04 - Spread potatoes and onions in an even layer on the prepared baking sheet. Nestle the seasoned chicken thighs, skin side up, among the vegetables.
05 - Roast in the oven for 40 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are tender.
06 - Broil for 2-3 minutes at the end of cooking for extra crispy chicken skin, if desired.
07 - Remove from oven, let rest for 5 minutes. Sprinkle with chopped parsley and serve with lemon wedges.
