Roast Chicken with Zucchini and Syrian Olives
A flavorful and easy-to-make dish that combines the juiciness of roast chicken with the crunch of zucchini and the savory taste of Syrian olives.
Ingredients
- ●1.5 lbs Chicken thighsBone-in and skin-on
- ●1/4 cup Syrian olivesPitted and sliced
- ●1 medium ZucchiniSliced into 1/4-inch thick rounds
- ●1 cup Roast vegetablesChopped carrots, potatoes, and onions
- ●2 tbsp Olive oilFor brushing chicken and vegetables
- ●1 tsp SaltFor seasoning chicken and vegetables
- ●1/2 tsp Black pepperFor seasoning chicken and vegetables
- ●1 tsp Garlic powderFor seasoning chicken and vegetables
- ●2 sprigs RosemaryFresh or dried
- ●2 tbsp Lemon juiceFor serving
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Rinse the chicken and pat it dry with paper towels.
- 3
Season the chicken with salt, black pepper, and garlic powder.
- 4
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat.
- 5
Sear the chicken until browned on both sides, about 5-7 minutes per side.
- 6
Transfer the skillet to the preheated oven and roast the chicken for 20-25 minutes, or until it reaches an internal temperature of 165°F (74°C).
- 7
While the chicken is cooking, toss the zucchini and roast vegetables with the remaining 1 tablespoon of olive oil, salt, and black pepper.
- 8
Spread the vegetables in a single layer on a baking sheet and roast in the oven for 15-20 minutes, or until tender and lightly browned.
- 9
Remove the chicken from the oven and let it rest for 5 minutes before slicing.
- 10
Serve the chicken with the roasted vegetables and a sprinkle of Syrian olives.
- 11
Drizzle with lemon juice and garnish with fresh rosemary, if desired.