Roast Za'atar Chicken Thighs with Broccoli & Potatoes

Ingredients

• 1 3/4 pounds bone-in, skin-on chicken thighs, trimmed
• 1 medium broccoli crown, cut into 1/2-inch-thick planks
• 2 cups baby potatoes, halved
• 1/4 cup extra-virgin olive oil
• 2 tablespoons salt-free za’atar (see Tip)
• 3/4 teaspoon ground pepper, divided
• 1/2 teaspoon salt, divided
• 1/2 cup finely diced cucumber
• 1/2 cup whole-milk plain yogurt
• 1 tablespoon minced fresh dill
• 1 tablespoon minced red onion
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon grated fresh garlic
• Toasted sesame seeds for garnish

Instructions

1. Position rack in upper third of oven; preheat to 450°F.
2. Toss chicken, broccoli, potatoes, oil, za'atar, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Arrange the chicken, skin-side up, and the vegetables in a single layer on a large rimmed baking sheet.
3. Roast until an instant-read thermometer inserted in the thickest part of a thigh without touching bone registers 165°F and the vegetables are tender, about 25 minutes. Turn the broiler to high and broil until the chicken skin is crispy, 2 to 4 minutes.
4. Meanwhile, mix cucumber, yogurt, dill, onion, lemon juice, garlic and the remaining 1/4 teaspoon each pepper and salt in a small bowl. Serve with the chicken and vegetables. Sprinkle with toasted sesame seeds, if desired.