Za'atar Roast Chicken Thighs with Lemon

Ingredients

• 2 lb Chicken Thighs
• 3 tbsp za'atar
• 1 lemon, HALF juiced + half sliced thin (slices roast in)
• 1 lb Potato, chunked small
• 1 red onion, wedged
• ¼ cup olive oil
• 4 cloves garlic, smashed
• Yogurt, to serve

Method

1. Toss everything — Chicken Thighs, Potato, onion, garlic, lemon slices — with the oil, za'atar, lemon juice, and salt, massaging the herb crust on.
2. Spread on a sheet pan, Chicken Thighs skin-up, lemon slices tucked among the vegetables.
3. Roast at 425°F (220°C) for 30–35 minutes until the Chicken Thighs hits 165°F (chicken) and the edges char.
4. The roasted lemon slices turn jammy and edible — sweet-bitter treasure; distribute them fairly or hoard them, your call.
5. Rest 5 minutes, spoon pan juices over, serve with cool yogurt. One pan, big herby dividends.