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Start with preparing the chicken thighs. Rub 1 teaspoon za'atar, ½ teaspoon salt, 1 teaspoon pepper and garlic powder, and sweet paprika on both sides of the chicken. Set aside.
Cut the potatoes in half lengthwise. To a bowl, add potatoes, ½ teaspoon salt, 1 teaspoon garlic powder, pepper and za'atar. Drizzle with 1 tablespoon olive oil and toss to combine.
Preheat the oven to 400°F/200°C.
Heat oil and butter over medium in a large ovenproof skillet or pan. Add chicken thighs skin-side down, cook for 10 minutes, move chicken around every couple of minutes to prevent from sticking to the bottom. Turn, cook for 5 minutes more. Remove thighs from skillet onto a clean plate.
Add potatoes and cook for 3 minutes, until they start to brown. Place chicken in between potatoes. Sprinkle with lemon juice, transfer to the oven and bake for 20 minutes. Then reduce the heat to 320°F/160°C and bake for another 20 minutes until the chicken thighs are cooked through and tender.
When ready, drizzle with chermoula sauce and serve with a leafy side salad. Enjoy!