Save A fragrant, one-pan Mediterranean-inspired chicken dish featuring crispy potatoes, wilted greens, and aromatic zaatar seasoning perfect for a flavorful fuss-free weeknight meal.
I first served this flavorful chicken dish on a busy weeknight and it was a hit with the whole family thanks to its simplicity and vibrant taste.
Ingredients
- Chicken: 4 bone-in skin-on chicken thighs 1 tablespoon olive oil 1 ½ teaspoons kosher salt ½ teaspoon freshly ground black pepper
- Vegetables: 1 ½ pounds small Yukon Gold potatoes halved or quartered 2 tablespoons olive oil 2 cloves garlic minced
- Seasonings: 2 tablespoons zaatar spice blend 1 teaspoon smoked paprika
- Greens: 4 cups baby spinach or baby kale washed and dried
- Garnishes (optional): Juice of ½ lemon 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven:
- Preheat the oven to 425°F (220°C).
- Season chicken:
- Pat chicken thighs dry with paper towels. Season all sides with salt and pepper.
- Sear chicken:
- In a large oven-safe skillet or roasting pan heat 1 tablespoon olive oil over medium-high heat. Place chicken thighs skin-side down sear for 3 4 minutes until golden brown. Remove to a plate chicken will not be cooked through.
- Prepare potatoes:
- In the same pan toss potatoes with 2 tablespoons olive oil zaatar smoked paprika and garlic. Spread potatoes in an even layer.
- Combine chicken and potatoes:
- Nestle the chicken thighs skin-side up among the potatoes.
- Roast:
- Transfer the pan to the oven and roast for 30 35 minutes or until chicken reaches 165°F (74°C) internally and potatoes are tender.
- Add greens:
- Scatter the greens over the chicken and potatoes. Return to oven for 2 3 minutes just until greens wilt.
- Finish and serve:
- Remove from oven. Squeeze lemon juice over the dish and sprinkle with chopped parsley if desired. Serve hot.
Save This dish always brings my family together around the table especially after a long day when a comforting meal is just what we need.
Notes
Serve with Greek yogurt or tzatziki for extra creaminess. Pairs well with a crisp Sauvignon Blanc or a light-bodied red wine.
Required Tools
Large oven-safe skillet or roasting pan Chefs knife Cutting board Tongs Meat thermometer
Nutritional Information
Calories 410 Total Fat 19 g Carbohydrates 28 g Protein 32 g
Save Your weeknight dinner just got easier with this vibrant and healthy pan-roasted chicken recipe.
Recipe FAQs
- → What is the best way to achieve crispy chicken skin?
Start by patting the chicken skin dry and searing it skin-side down in hot oil before roasting. This renders fat and crisps the skin beautifully.
- → Can I substitute the potatoes with other vegetables?
Yes, sweet potatoes or carrots work well and add a different sweetness and texture to the dish.
- → How do I know when the chicken is fully cooked?
Use a meat thermometer and ensure the internal temperature reaches 165°F (74°C) for safe consumption.
- → What does zaatar bring to the flavor profile?
Zaatar adds a bright, herbaceous, and slightly tangy spice blend that complements the savory chicken and earthy potatoes.
- → Why add greens at the end of cooking?
Adding greens like spinach or kale briefly at the end keeps them tender but fresh, preserving their color and nutrients.