Crispy chicken thighs with zaatar, roasted potatoes, and sautéed greens for a Middle Eastern-inspired one-pan meal.
# What You’ll Need:
→ Chicken and Marinade
01 - 4 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons zaatar spice blend
04 - 1 teaspoon ground cumin
05 - 1 teaspoon smoked paprika
06 - 2 garlic cloves, minced
07 - 1 lemon, zested and juiced
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
10 - 1 pound baby potatoes, halved
11 - 1 tablespoon olive oil
12 - 1 teaspoon kosher salt
13 - 1/2 teaspoon black pepper
→ Greens
14 - 5 ounces baby spinach or Swiss chard, roughly chopped
15 - 1 tablespoon olive oil
16 - 1 garlic clove, thinly sliced
17 - 1 tablespoon lemon juice
18 - Salt and black pepper, to taste
# How To Make:
01 - Set oven temperature to 425°F to prepare for roasting.
02 - In a large mixing bowl, whisk together olive oil, zaatar, cumin, smoked paprika, minced garlic, lemon zest, lemon juice, kosher salt, and freshly ground black pepper. Add chicken thighs and toss until evenly coated. Allow to marinate while preparing potatoes.
03 - In a separate bowl, toss halved baby potatoes with olive oil, kosher salt, and black pepper until well seasoned.
04 - Spread potatoes on one side of a large oven-safe skillet or roasting pan. Place marinated chicken thighs, skin-side up, on the other side.
05 - Roast in preheated oven for 35 to 40 minutes until chicken is golden-brown and cooked through to 165°F internal temperature and potatoes are fork-tender.
06 - While chicken and potatoes roast, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 30 seconds. Add greens and sauté for 2 to 3 minutes until wilted. Stir in lemon juice, season with salt and pepper.
07 - Plate chicken thighs and potatoes, topping with sautéed greens. Garnish with additional zaatar or lemon wedges if desired.
