Juicy chicken, crispy potatoes, and wilted greens combine with zaatar for a flavorful one-pan dinner.
# What You Need:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs (1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 2 tablespoons zaatar spice blend
→ Vegetables
06 - 1 lb baby potatoes, halved
07 - 1 medium red onion, cut into wedges
08 - 2 tablespoons olive oil
09 - ½ teaspoon kosher salt
10 - ¼ teaspoon black pepper
→ Greens
11 - 4 cups baby spinach or baby kale
12 - 1 tablespoon lemon juice
13 - 2 teaspoons olive oil
→ Garnish (optional)
14 - Lemon wedges
15 - Fresh parsley, chopped
# How to Make It:
01 - Preheat the oven to 425°F (220°C).
02 - Pat chicken thighs dry. Combine 1 tablespoon olive oil, kosher salt, black pepper, and zaatar blend, then rub evenly on chicken thighs.
03 - Toss halved baby potatoes and red onion wedges with 2 tablespoons olive oil, kosher salt, and black pepper on a large rimmed baking sheet or oven-safe pan; spread evenly.
04 - Nestle the seasoned chicken thighs skin side up atop the vegetables.
05 - Roast for 35 to 40 minutes until chicken skin is golden and reaches an internal temperature of 165°F (74°C) and potatoes are tender.
06 - In the final 5 minutes, scatter baby spinach or kale around the chicken and potatoes. Drizzle with lemon juice and olive oil. Return to oven until greens are wilted.
07 - Remove from oven and rest for 5 minutes. Garnish with lemon wedges and chopped fresh parsley if desired. Serve warm.
