Ingredients
4 bone-in chicken thighs (skin-on)
1 zucchini (sliced into 1-inch rounds)
1 lemon (juice and zest)
1 cup pitted green or black olives
3 garlic cloves (minced)
1 tbsp dried oregano
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
Instructions
Preheat oven to 400°F (200°C).
In a bowl, mix chicken thighs with lemon zest, 2 tbsp lemon juice, minced garlic, oregano, olive oil, salt, and pepper. Let marinate for 20 minutes.
Arrange chicken on a rimmed baking sheet (place skins up). Tuck zucchini and olives around the chicken.
Roast for 40 minutes or until chicken reaches 165°F (75°C) and vegetables are tender with golden edges.
Let rest for 5 minutes before serving.
Notes
Use bone-in, skin-on thighs for superior juiciness.
Adjust seasoning based on olive saltiness.
Substitute zucchini with eggplant, cherry tomatoes, or yellow squash for seasonal variations.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 40
- Category: Mediterranean Table
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Omnivore
Nutrition
- Serving Size: 1 chicken thigh with 1/4 zucchini and 2 tbsp olives
- Calories: 420
- Sugar: 4g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg