Roman-style Roasted Chicken
Juicy roasted chicken thighs with charred zucchini and fresh tomato salad, finished with a bright lemon-garlic dressing. A simple weeknight dinner that feels special.
- Total time
- 40 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F. Pat dry 6 chicken thighs and season both sides with 1 tsp salt and black pepper if you have it.
Step 2
Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Place chicken skin-side down and sear until golden, about 5 minutes. Flip and cook 3 minutes more.
Step 3
Transfer skillet to oven and roast until chicken reaches 165°F and juices run clear, about 20 minutes. Rest on a plate while you prep vegetables.
Step 4
Slice 2 zucchini into 1/2-inch rounds. In same skillet over medium-high, add 1 tbsp olive oil and zucchini; cook until charred and tender, about 4 minutes per side. Set aside.
Step 5
Slice 2 tomatoes and 1 head romaine into wedges. Arrange on a platter with zucchini and chicken.
Step 6
Whisk juice of 1 lemon, 1 tbsp olive oil, and 2 minced garlic cloves. Drizzle over everything and serve warm.
Tools you’ll need
- Oven-safe skillet
- Cutting board
- Chef's knife
- Mixing bowl
- Tongs
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