A vibrant dish combining chicken, potatoes, wilted greens, and bold zaatar and lemon flavors.
# Components:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 ½ teaspoons kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - 2 tablespoons zaatar spice blend
→ Vegetables
06 - 1 pound baby potatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon kosher salt
09 - ½ teaspoon black pepper
10 - 1 large red onion, cut into wedges
11 - 4 garlic cloves, smashed
→ Greens
12 - 5 ounces baby spinach or baby kale
13 - 1 tablespoon olive oil
14 - Juice of 1 lemon
→ Garnish
15 - 2 tablespoons fresh parsley, chopped
16 - Lemon wedges, for serving
# Directions:
01 - Heat oven to 425°F.
02 - Pat chicken thighs dry, then rub with olive oil, kosher salt, black pepper, and zaatar spice blend. Set aside.
03 - In a large rimmed baking sheet or ovenproof pan, toss halved potatoes with olive oil, kosher salt, black pepper, red onion wedges, and smashed garlic cloves. Spread mixture evenly.
04 - Nestle seasoned chicken thighs skin-side up among the potatoes and onions on the pan.
05 - Place pan in oven and roast for 35 to 40 minutes until chicken skin is golden, juices run clear, and potatoes are tender.
06 - Remove pan from oven. Scatter baby spinach or kale around chicken and potatoes. Drizzle with olive oil and lemon juice.
07 - Return pan to oven for 2 to 3 minutes until greens are just wilted.
08 - Sprinkle chopped parsley over the dish and serve with lemon wedges.
