# 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 teaspoon kosher salt
05 - ½ teaspoon freshly ground black pepper
06 - 1 lemon, zested and juiced
→ Vegetables
07 - 1 pound baby potatoes, halved
08 - 1 red onion, cut into wedges
09 - 2 tablespoons olive oil
10 - 1 teaspoon kosher salt
11 - ½ teaspoon black pepper
→ Greens & Finishing
12 - 4 cups baby spinach or kale, stems removed
13 - ½ cup fresh parsley, roughly chopped
14 - ½ cup cherry tomatoes, halved (optional)
15 - ¼ cup crumbled feta cheese (optional)
# How To Make:
01 - Preheat the oven to 425°F.
02 - In a large bowl, toss chicken thighs with olive oil, zaatar, salt, pepper, lemon zest, and lemon juice until evenly coated.
03 - Toss halved potatoes and red onion wedges with olive oil, salt, and pepper; spread evenly on half of a large rimmed sheet pan.
04 - Nestle the seasoned chicken thighs skin-side up among the vegetables on the sheet pan.
05 - Roast for 35 minutes until chicken skin is golden and potatoes are tender.
06 - Scatter baby spinach or kale and cherry tomatoes (if using) around chicken and potatoes; return to oven for 5 to 7 minutes until greens wilt.
07 - Remove from oven, let rest 5 minutes, then top with fresh parsley and crumbled feta cheese if desired before serving.
