Ingredients
4 bone-in chicken thighs
1 ½ pounds potatoes, cubed
1 large onion, sliced
1 zucchini, halved
2 bell peppers, sliced
1 ½ tablespoons olive oil
2 tablespoons zaatar spice blend
1 teaspoon salt
½ teaspoon black pepper
1 lemon, cut into wedges
Instructions
Preheat oven to 425°F (220°C)
Toss potatoes with 1 tablespoon olive oil, salt, and pepper
Arrange chicken thighs on a sheet pan, skin-side down, then place potatoes around them
Sprinkle zaatar spice evenly over the chicken
Pour remaining ½ tablespoon olive oil on onions, peppers, and zucchini; place these around the chicken on the sheet pan
Roast for 40-45 minutes until chicken is golden and vegetables are tender
Squeeze lemon wedges over the finished dish before serving
Notes
Ensure chicken thighs are skin-on for natural fat rendering
For extra crispiness, arrange chicken slightly apart on the pan
Substitute skinless thighs with 1 tablespoon olive oil for fat if preferred
Add cherry tomatoes or eggplant for variation
Store leftovers in an airtight container for up to 3 days
- Prep Time: 15
- Cook Time: 45
- Category: Quick Chicken
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approximately 4-6 servings per recipe)
- Calories: 420
- Sugar: 5g
- Sodium: 480mg
- Fat: 23g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 130mg