Baked Chicken with Zucchini and Herbs

Name: Baked Chicken with Zucchini and Herbs
Yield: serves 4
Ingredients: 2 medium zucchini (about 1 1/2 pounds), cut into 1/4-inch-thick slices; 1 3/4 teaspoons salt; 1 1/2 teaspoons freshly ground black pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 1 1/2 pounds boneless skinless chicken thighs; 2 tablespoons unsalted butter, cubed; 1/2 teaspoon freshly squeezed lime juice, plus lime wedges, for serving; 1 1/2 lemons, very thinly sliced

December 9, 2011

Baking chicken on top of zucchini is a great way to get your green vegetables in. The zucchini absorbs all the chicken and herb flavors in the pan and winds up tasting a whole lot better than any vegetable really should. We love to bake chicken pieces with a slice of lemon on top because the lemon browns right along with the chicken skin and adds a nice zesty flavor.

Recipe information

Yield
serves 4

Ingredients

2 medium zucchini (about 1 1/2 pounds), cut into 1/4-inch-thick slices

1 3/4 teaspoons salt

1 1/2 teaspoons freshly ground black pepper

1 teaspoon dried thyme

1 teaspoon dried oregano

1 1/2 pounds boneless skinless chicken thighs

2 tablespoons unsalted butter, cubed

1/2 teaspoon freshly squeezed lime juice, plus lime wedges, for serving

1 1/2 lemons, very thinly sliced

Preparation

Step 1
Preheat the oven to 425°F.
Step 2
Arrange the zucchini slices in a single layer in a large roasting pan. Season with 1/2 teaspoon each of the salt, pepper, thyme, and oregano.
Step 3
Season the chicken with the remaining 1 1/4 teaspoons salt and the remaining 1 teaspoon pepper. Arrange the chicken on top of the zucchini, leaving space for air to circulate. Scatter the butter over the chicken and zucchini. Season with the remaining thyme and the remaining oregano. Drizzle with the lime juice. Arrange the lemon slices over the chicken.
Step 4
Bake, basting once about halfway through, for about 25 minutes, or until the zucchini is tender and the chicken is lightly browned and the juices run clear when it is pricked with a fork. Serve hot with the lime wedges.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.

TagsZucchini Squash Vegetable Chicken Thigh Chicken Poultry Lemon Citrus Fruit Main Dinner Gluten Free Nut Free Keto Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes