# What You Need:
→ Chicken
01 - 8 bone-in, skin-on chicken thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons zaatar spice blend
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon sea salt
07 - ½ teaspoon freshly ground black pepper
→ Tahini-Garlic Sauce
08 - ⅓ cup tahini (sesame paste)
09 - 2 garlic cloves, finely minced
10 - 2 tablespoons fresh lemon juice
11 - 2 tablespoons water, plus more as needed
12 - 1 tablespoon olive oil
13 - ¼ teaspoon sea salt
→ Garnish
14 - 2 tablespoons fresh parsley, chopped
15 - Lemon wedges for serving
# Directions:
01 - Preheat oven to 400°F. Pat chicken thighs dry with paper towels and place in a large mixing bowl. Drizzle with olive oil and add zaatar, smoked paprika, garlic powder, salt, and pepper. Toss to coat thoroughly.
02 - Arrange chicken thighs skin side up on a parchment-lined baking sheet or in a large ovenproof skillet.
03 - Roast for 45 to 55 minutes until skin is golden and internal temperature reaches 165°F.
04 - While chicken roasts, whisk together tahini, minced garlic, lemon juice, water, olive oil, and salt in a bowl until smooth and creamy. Add water 1 teaspoon at a time as needed to achieve a pourable consistency.
05 - Let roasted chicken rest for 5 minutes. Drizzle with tahini-garlic sauce, garnish with parsley, and serve with lemon wedges.
