Save A vibrant, aromatic dish featuring crispy chicken thighs and golden potatoes, tossed in fragrant zaatar and roasted to perfection—a simple weeknight meal bursting with Middle Eastern flavors.
I first tried this recipe after craving a comforting meal that would remind me of travels in Lebanon. The blend of zaatar and lemon always transports me back to bustling markets and warm evenings spent with friends.
Ingredients
- Chicken thighs: 4 bone-in, skin-on (about 1.2 lbs (550 g))
- Potatoes: 1.5 lbs (700 g) Yukon gold or red, cut into 1-inch chunks
- Red onion: 1 medium, cut into thick wedges
- Garlic: 4 cloves, minced
- Zaatar spice blend: 2 tbsp
- Smoked paprika: 1 tsp
- Kosher salt: ¾ tsp
- Freshly ground black pepper: ½ tsp
- Olive oil: 3 tbsp
- Lemon juice: Juice of ½ lemon (about 1 tbsp)
- Lemon zest: Zest of 1 lemon
- Chopped fresh parsley (optional): 2 tbsp
- Toasted sesame seeds (optional): 1 tbsp
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C).
- Season chicken:
- Pat chicken thighs dry with paper towels. In a large bowl, toss chicken with 1 tbsp olive oil, 1 tbsp zaatar, smoked paprika, half the salt and pepper. Set aside.
- Prepare vegetables:
- In another bowl, toss potatoes, red onion, and garlic with remaining olive oil, zaatar, salt, and pepper. Add lemon zest and toss well.
- Arrange in pan:
- Arrange potatoes and onions in a single layer in a large ovenproof skillet or roasting pan. Nestle chicken thighs, skin-side up, among the vegetables.
- Roast:
- Roast for 35–40 minutes, or until chicken skin is crisp and internal temperature reaches 165°F (74°C) and potatoes are golden and tender.
- Finish:
- Remove from oven. Drizzle lemon juice over chicken and vegetables. Let rest 5 minutes.
- Garnish:
- Garnish with chopped parsley and toasted sesame seeds before serving, if desired.
Save This dish became a family favorite on weeknights, with everyone fighting over the crispy chicken skin and flavorful potatoes. Serving it straight from the pan adds rustic charm to any dinner table.
Required Tools
Large ovenproof skillet or roasting pan, mixing bowls, chefs knife, cutting board, measuring spoons
Allergen Information
Contains sesame (in zaatar and optional garnish). Always check zaatar blend ingredients for additional allergens.
Nutritional Information
Calories: 410, Total Fat: 21 g, Carbohydrates: 29 g, Protein: 27 g (per serving)
Save This pan-roasted zaatar chicken and potatoes is a guaranteed crowd-pleaser. Try it for a simple weeknight dinner and savor the burst of aromatic flavors.
Recipe FAQs
- → What is zaatar and how does it affect the flavor?
Zaatar is a Middle Eastern spice blend typically made from thyme, sumac, sesame seeds, and other herbs. It imparts a fragrant, earthy, and slightly tangy flavor that enhances both chicken and vegetables beautifully.
- → Can I use boneless chicken instead?
Yes, boneless thighs or drumsticks can be used but may require adjusting the cooking time to ensure they remain juicy and fully cooked.
- → How can I make the chicken skin crispy?
Pat the chicken dry before seasoning and roast at a high temperature (425°F/220°C). Placing the chicken skin-side up and avoiding overcrowding helps create a crisp skin.
- → Are there any suggested side dishes to accompany this dish?
A refreshing yogurt and cucumber salad pairs wonderfully, balancing the herbal and smoky flavors with cool creaminess.
- → Can I prepare this dish in advance?
Yes, you can season and arrange the ingredients ahead of time, then store covered in the fridge. Roast just before serving to retain crispness and warmth.