# 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 1/2 teaspoons kosher salt
05 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
06 - 1 pound baby potatoes, halved
07 - 1 large red onion, cut into wedges
08 - 3 cups baby spinach or mixed greens
09 - 2 cloves garlic, thinly sliced
→ Garnish
10 - 1 lemon, cut into wedges
11 - 2 tablespoons fresh parsley, chopped (optional)
# Steps:
01 - Preheat oven to 425°F.
02 - Pat chicken thighs dry. In a large bowl, toss chicken with 1 tablespoon olive oil, zaatar, salt, and pepper to evenly coat.
03 - In another bowl, toss potatoes and red onion with remaining 1 tablespoon olive oil, salt, and pepper.
04 - Place potatoes and onion in a single layer on a large oven-safe skillet or rimmed baking sheet. Arrange chicken thighs skin-side up on top.
05 - Roast for 35 to 40 minutes until chicken is golden and reaches an internal temperature of 165°F, and potatoes are tender.
06 - During the last 5 minutes, scatter sliced garlic and greens around chicken, returning to oven until greens wilt.
07 - Remove from oven. Squeeze lemon wedges over dish and garnish with fresh parsley if desired. Serve immediately.
