Pin it This vibrant pan-roasted chicken with zaatar, golden potatoes, and quick-sautéed greens makes weeknight dinners feel special with barely any cleanup required. The bold Middle Eastern spices create an aromatic main dish while everything comes together using just a couple of pans and some everyday ingredients. This recipe is my go-to when I need a hearty meal that also satisfies my craving for fresh, punchy flavors.
I first cooked this for a Friday night dinner. My family devoured every bite and kept dipping the potatoes into the pan juices so now it is on regular rotation at our house.
Ingredients
- Chicken thighs with bone and skin: keeps the meat moist and develops deep flavor while roasting
- Olive oil: for a rich base and helps the spices stick to the chicken and potatoes
- Zaatar spice blend: brings earthiness and bright herby notes select a fresh blend with lots of sesame and sumac
- Ground cumin: adds warmth never skip a freshly opened jar for best taste
- Smoked paprika: gives subtle smokiness opt for Spanish pimenton if available
- Garlic: minced for the marinade and sliced for the greens guarantees big flavor
- Fresh lemon: both zest and juice balance the richness and brighten each bite pick a heavy lemon for the most juice
- Kosher salt: crucial for seasoning choose coarse flakes for even coverage
- Freshly ground black pepper: adds a hint of heat and earthiness grind just before using
- Baby potatoes: roast up creamy inside and golden on the outside smaller potatoes are best
- Greens: spinach or Swiss chard or even kale wilt quickly for a nourishing finish select crisp vibrant leaves
Instructions
- Prepare the Marinade and Chicken:
- In a large bowl mix olive oil zaatar cumin smoked paprika minced garlic lemon zest lemon juice salt and pepper until well combined Add chicken thighs and toss to coat every surface thoroughly Let the chicken marinate at least 10 minutes while you prep the vegetables If you have extra time let it sit up to 2 hours in the fridge for even more flavor
- Prep the Potatoes:
- Halve baby potatoes so the cut sides roast up crisp Place in a separate bowl Drizzle with olive oil and season evenly with salt and pepper Toss thoroughly to coat every piece
- Arrange for Roasting:
- In a large oven-safe skillet or roasting pan spread out the seasoned potatoes on one side leaving space for the chicken Arrange the marinated chicken thighs skin side up on the other side for crispier skin and even cooking
- Roast Chicken and Potatoes:
- Roast uncovered in a preheated oven at two hundred twenty degrees Celsius or four hundred twenty five degrees Fahrenheit for thirty five to forty minutes The chicken skin should turn golden and juices run clear Internal temperature of the thickest piece should read at least seventy four degrees Celsius or one hundred sixty five degrees Fahrenheit The potatoes will become fork tender and slightly crisp around the edges
- Sauté the Greens:
- While chicken roasts heat olive oil in a separate skillet over medium heat Add sliced garlic and cook about thirty seconds until very fragrant Stir in chopped spinach or chard and toss to coat Sauté until bright green and wilted about two to three minutes Pour in lemon juice and toss again Add salt and pepper to taste
- Serve and Finish:
- Arrange the hot potatoes and greens on each plate Top with the crispy zaatar chicken Pour over any pan juices Sprinkle extra zaatar or serve with lemon wedges if you like
Pin it The tangy depth that lemon adds is what always gets everyone at my table The aroma fills the kitchen and reminds me of my grandmother who loved citrus in every dish When we sit to eat it smells just like family gatherings from my childhood
Storage Tips
This meal keeps beautifully in the fridge for up to three days Store chicken and potatoes in an airtight container and keep greens separate to preserve texture To reheat use an oven for the chicken to keep the skin crisp or gently microwave if short on time For best flavor squeeze fresh lemon over leftovers before eating
Ingredient Substitutions
If you do not have bone-in chicken thighs boneless skinless thighs or even chicken breasts will work Reduce cook time by a few minutes if using boneless Instead of baby potatoes substitute sweet potatoes or chunks of butternut squash Use kale or arugula for your greens if that is what you have
Serving Suggestions
I love serving this dish with extra lemon wedges and a drizzle of olive oil over the greens For a bigger spread add a bowl of yogurt for dipping or some warm flatbread The pan juices are wonderful soaked up with rice or even over quinoa
Cultural and Historical Context
Zaatar is a beloved Middle Eastern mix with wild thyme toasted sesame and sumac and has flavored family meals for generations This dish brings those classic flavors into a simple everyday meal that blends tradition with weeknight ease
Seasonal Adaptations
In the spring swap potatoes for asparagus or small carrots and sprinkle with zaatar In summer use cherry tomatoes and fresh herbs in place of greens During winter layer in hearty root vegetables for extra warmth
Success Stories
Friends have told me this recipe is their staple for dinner parties because the colors and aromas always impress It also works great for meal prepping since the flavors deepen after a day in the fridge
Freezer Meal Conversion
Freeze the uncooked marinated chicken thighs in a zip top bag up to one month On cook day thaw add fresh potatoes and roast as usual The cooked greens are best made fresh just before serving
Pin it This dish is a celebration of color, crunch, and bold flavors that makes dinner feel special. Enjoy with your loved ones and plenty of lemon on the side.