# Ingredient list:
→ Chicken
01 - 4 bone-in, skin-on chicken thighs
02 - 1 tablespoon olive oil
03 - 1 ½ teaspoons kosher salt
04 - ½ teaspoon freshly ground black pepper
→ Vegetables
05 - 1 ½ pounds small Yukon Gold potatoes, halved or quartered
06 - 2 tablespoons olive oil
07 - 2 cloves garlic, minced
→ Seasonings
08 - 2 tablespoons zaatar spice blend
09 - 1 teaspoon smoked paprika
→ Greens
10 - 4 cups baby spinach or baby kale, washed and dried
→ Garnishes (optional)
11 - Juice of ½ lemon
12 - 2 tablespoons chopped fresh parsley
# How to Make It:
01 - Preheat the oven to 425°F.
02 - Pat chicken thighs dry with paper towels and season all sides with kosher salt and freshly ground black pepper.
03 - Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place chicken thighs skin-side down and sear for 3 to 4 minutes until golden brown. Remove chicken to a plate.
04 - In the same skillet, toss Yukon Gold potatoes with 2 tablespoons olive oil, zaatar spice blend, smoked paprika, and minced garlic, ensuring even coating.
05 - Spread potatoes evenly in the skillet and nestle the seared chicken thighs skin-side up among the potatoes.
06 - Transfer the skillet to the oven and roast for 30 to 35 minutes until the chicken reaches an internal temperature of 165°F and potatoes are tender.
07 - Scatter baby spinach or kale over the chicken and potatoes, then return to the oven for 2 to 3 minutes until greens just wilt.
08 - Remove from oven. Drizzle with fresh lemon juice and sprinkle with chopped parsley if desired. Serve immediately.
