Description

Crispy-skinned chicken thighs roasted with fingerling potatoes in aromatic za’atar spice, finished with a bright and zesty herb gremolata—perfectly balanced between savory, earthy, and fresh.

Ingredients

Units Scale

For the chicken & potatoes:
6 bone-in, skin-on chicken thighs
1 1/2 lbs fingerling potatoes, halved
2 tablespoons za’atar spice blend
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
3 tablespoons olive oil
For the gremolata:
1/2 cup fresh parsley, finely chopped
Zest of 1 lemon
1 garlic clove, minced
2 tablespoons olive oil
Pinch of sea salt

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Instructions

Preheat oven to 425°F (220°C).
In a large mixing bowl, toss chicken thighs and halved potatoes with olive oil, za’atar, garlic powder, smoked paprika, salt, and pepper.
Arrange chicken and potatoes in a large oven-safe skillet or roasting pan in a single layer, skin-side up.
Roast for 40–45 minutes or until chicken skin is crispy and potatoes are golden and tender, flipping potatoes halfway through if needed.
Meanwhile, make the gremolata by mixing parsley, lemon zest, garlic, olive oil, and a pinch of salt in a small bowl.
Once out of the oven, spoon gremolata over the chicken and potatoes. Serve hot, directly from the skillet.

Notes

Use Yukon gold or baby red potatoes if fingerlings aren’t available.
Gremolata can be made in advance and stored in the fridge for up to 2 days.
For extra flavor, marinate the chicken in the spices for a few hours before roasting.

Nutrition

Serving Size: 1.5 chicken thighs with potatoes
Calories: 460
Sugar: 1g
Sodium: 340mg
Fat: 30g
Saturated Fat: 7g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 30g
Cholesterol: 125mg