Save A vibrant, Middle Eastern-inspired one-pan dinner featuring juicy chicken, crispy potatoes, and wilted greens, all seasoned with aromatic zaatar for a flavorful, easy weeknight meal.
I first served this to my family on a busy weeknight and everyone loved how easy and delicious it was to make!
Ingredients
- Chicken: 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g) , 1 tablespoon olive oil , 1 teaspoon kosher salt , 1/2 teaspoon freshly ground black pepper , 2 tablespoons zaatar spice blend
- Vegetables: 1 lb (450 g) baby potatoes, halved , 1 medium red onion, cut into wedges , 2 tablespoons olive oil , 1/2 teaspoon kosher salt , 1/4 teaspoon black pepper
- Greens: 4 cups (120 g) baby spinach or baby kale , 1 tablespoon lemon juice , 2 teaspoons olive oil
- Garnish (optional): Lemon wedges , Fresh parsley, chopped
Instructions
- Step 1:
- Preheat the oven to 425°F (220°C).
- Step 2:
- Pat chicken thighs dry. In a small bowl, mix 1 tbsp olive oil, 1 tsp salt, 1/2 tsp pepper, and zaatar. Rub the mixture all over the chicken thighs.
- Step 3:
- On a large rimmed baking sheet or oven-safe pan, toss potatoes and red onion with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread evenly.
- Step 4:
- Nestle the seasoned chicken thighs on top of the vegetables, skin side up.
- Step 5:
- Roast for 35–40 minutes, or until chicken skin is golden and internal temperature reaches 165°F (74°C), and potatoes are tender.
- Step 6:
- In the last 5 minutes of cooking, scatter the greens around the chicken and potatoes. Drizzle with 1 tbsp lemon juice and 2 tsp olive oil. Return pan to oven until greens are just wilted.
- Step 7:
- Remove from oven. Rest for 5 minutes. Garnish with lemon wedges and chopped parsley if desired. Serve warm.
Save This recipe always brings my family together around the table for a cozy meal and great conversation.
Notes
Substitute chicken thighs with bone-in breasts (adjust cooking time as needed). Swap baby spinach for Swiss chard or arugula. For extra flavor, add a few garlic cloves to roast with the potatoes. Pairs well with a crisp white wine such as Sauvignon Blanc.
Required Tools
Large rimmed baking sheet or oven-safe pan , Small mixing bowl , Tongs or spatula , Sharp knife and cutting board
Allergen Information
Contains sesame (zaatar spice blend) . Naturally gluten-free (verify zaatar is gluten-free) . Always check spice blends and packaged ingredients for hidden allergens.
Save Enjoy this delicious, flavorful dish that is simple to prepare and sure to impress.
Recipe FAQs
- → What type of chicken works best for this dish?
Bone-in, skin-on chicken thighs offer rich flavor and crispy skin, but bone-in breasts can also be used with adjusted cooking times.
- → Can I substitute the greens used in the dish?
Yes, baby spinach can be swapped for Swiss chard, arugula, or other tender greens for variety.
- → How do I know when the chicken is fully cooked?
Roast until the skin is golden and the internal temperature reaches 165°F (74°C) for safe consumption and juicy texture.
- → Is there a way to add extra flavor to the potatoes?
Adding whole garlic cloves to roast with the potatoes infuses additional aroma and depth to the dish.
- → What’s a good pairing for this meal?
A crisp white wine such as Sauvignon Blanc complements the zaatar and the roasted components nicely.