Lebanese Sheet Pan Chicken

This is one of the best recipes I've tried in a long time. I love a good sheet pan meal. This one is very flavorful and a little unique. You may be tempted to use chicken breasts in this recipe. DON'T. The thighs marinated in yogurt are unbelievably juicy. I use bone-in thighs, but I remove most of the skin and excess fat with kitchen sheers. The hardest part of this recipe is probably finding za'atar. After looking at a couple stores and coming up empty-handed, I found a recipe online to make my own spice blend for za'atar.  I have since found it at Fred Meyer. 

2 pounds chicken thighs
5-6 oz. yogurt, full fat (I just use a single-serve container)
2 t. each: salt, black pepper (divided)
1 tsp each: sweet paprika, garlic powder, za'atar
1.5 lb potatoes (I like baby yellow potatoes)
1 lb baby carrots
1 t. dried oregano
2 T. chopped parsley
2 T butter, melted
1 yellow onion, quartered
3 cloves garlic, minced
3 T. lemon juice
2 T. olive oil

Preheat the oven to 350°F.

In a large ziplock bag, combine yogurt with za'atar, paprika, garlic powder, and 1 teaspoon salt and 1 teaspoon pepper. Add chicken thighs and massage well with the yogurt mixture. Set aside to marinate at room temperature while you chop your vegetables.

Slice baby carrots in half lengthwise. Cut the potatoes into ¼ inch slices. Chop the parsley. Put in large bowl. Add oregano, parsley, garlic, butter, and the remaining salt and pepper. Mix until combined. Dump mixture on a baking sheet. Nestle the chicken and onions in between the vegetables. Drizzle lemon juice olive oil over the top.  

Bake for 60 minutes, until the chicken is cooked through and the potatoes are tender and the edges are crispy. Let it rest for 5 minutes before serving. 

Recipe by Serving Dumplings with my own modifications