From Food and Wine again, was super simple...I didn't have fresh oregano so I used dried...The chicken thighs were at Costco for a little over $6 and I got twice as much than the recipe asked for, but I wouldn't hesitate using chicken breasts, just make sure they are cooked...I felt like a gourmet and it was probably one of the SIMPLEST recipes I've made for under $5. I served it over Orzo pasta which is a staple in my house!
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1/4
cup
extra-virgin olive
oil
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|
8
bone-in
chicken thighs
(2 1/2 pounds)
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salt and freshly ground
pepper
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1 1/2
pounds
small
zucchini, halved lengthwise and cut into 1/2-inch pieces
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1
large
lemon, cut into eighths
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|
1/2
cup
pitted kalamata
olives
(about 2 ounces)
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2
garlic
cloves, thinly sliced
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1
tablespoon
chopped
oregano
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1/4
pound
feta
cheese, cut into 3/4-inch cubes
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Yield: 4
Preheat the oven to 450°. In a large nonstick skillet, heat the oil.
Season the chicken with salt and pepper, add it to the skillet, skin
side down, and cook over high heat, turning once, until golden and
crisp, about 6 minutes. Transfer the chicken to a large roasting pan,
skin side up. Pour off half of the fat in the skillet. Add the
zucchini, lemon and olives to the skillet and cook over high heat,
stirring once, until the zucchini and lemon are lightly browned, about
3 minutes. Stir in the garlic and oregano and season with salt and
pepper. Transfer the contents of the skillet to the roasting pan,
spreading the vegetables around the chicken. Roast for 25 minutes, or
until the juices run clear when the chicken is pierced with a knife.
Preheat the broiler. Scatter the feta on top of the chicken and
zucchini and broil for 1 to 2 minutes, until lightly browned.
*Sorry about the picture quality...I don't know why it uploaded like this
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