Greek-style chicken thighs with tomatoes, onions and zucchini
Some of my favorite recipes are the ones that are dead simple, like this one. There really is no particular cooking skill required, and yet, it looks (and tastes!) like you worked on it for hours. It’s a perfect meal to enjoy outside on a warm summer night.
8 boneless, skinless chicken thighs
4 cocktail tomatoes, quartered
8 sunburst golden tomatoes
1 zucchini, sliced lengthwise, and then cut into half-moons
1 small onion, julienned
1/2 cup lemon juice, fresh squeezed
1 tablespoon fresh mint, finely chopped
1/2 tablespoon fresh oregano, rough chopped
salt and pepper
In a large zip-top plastic bag, mix the lemon juice, mint and oregano, along with a pinch or two of salt. Add the chicken thigh, and marinate for 1 hour at room temperature.
Pre-heat the oven to 400.
Heat a large cast-iron skillet over medium-high heat. Add a drizzle of olive oil, then place the chicken thighs, skin-side down, into the pan. Discard the bag and the marinade. Cook the chicken until it’;s golden brown, about 5 minutes, then turn over, and place into the oven for 10 minutes.
Remove the chicken from the oven, and place on the cutting board to rest. Place the skillet back over medium-high heat, and add the onions and zucchini. Sautee for 3-4 minutes, or until the vegetables begin to develop a little color around the edges. Add the tomatoes, and sautee for 2 minutes more.
Place two chicken thighs on each plate, and top with vegetables mixture.