Juicy chicken roasted with zaatar, potatoes, and greens for an easy, flavorful meal with minimal cleanup.
# 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 black pepper
→ Vegetables
06 - 1 pound baby potatoes, halved
07 - 1 large red onion, sliced
08 - 2 tablespoons olive oil
09 - 2 garlic cloves, minced
→ Greens
10 - 5 ounces baby spinach or kale
11 - 1 tablespoon lemon juice
→ Garnish (optional)
12 - 2 tablespoons fresh parsley, chopped
13 - Lemon wedges
# Directions:
01 - Set oven temperature to 425°F.
02 - Pat chicken thighs dry and toss in a large bowl with olive oil, zaatar, kosher salt, and black pepper until evenly coated.
03 - Spread halved potatoes and sliced red onion on a large rimmed baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat.
04 - Position seasoned chicken thighs skin side up among the vegetables on the baking sheet.
05 - Bake for 35 to 40 minutes until the chicken skin is golden and internal temperature reaches 165°F, and potatoes are tender.
06 - Remove pan from oven. Distribute minced garlic and greens around chicken and potatoes, then return to oven for 3 to 4 minutes until greens are wilted.
07 - Drizzle lemon juice over the dish, sprinkle with chopped parsley, and serve with lemon wedges.
