Monday, July 23, 2012

lemony chicken pan roast with zucchini and feta

This was delicious (and I am not just saying that). I found this recipe while paging through my Food and Wine magazine and it looked good so onto the meal plan it went. It tasted even better than I thought it would. All the flavors worked so well together. What could be better than a simple recipe and only handful of fresh ingredients?
And, if you don't care for olives don't pass up this recipe, just omit the olives (although I really think you should rethink your distaste :)

makes 4-6 servings
1/4 cup extra-virgin olive oil
8 chicken thighs or 4 large chicken breasts (can be bone in or boneless)
salt and freshly ground pepper
1 1/2-2 lbs small zucchini, halved lengthwise and cut into 1/2-inch pieces.
1 large lemon, cut into eights (or a couple small, quartered)
1/2 cup pitted kalamata olives
2 garlic cloves, thinly sliced
1 Tbsp chopped oregano
1/4 lb feta cheese, cut into 3/4-inch cubes (I used half plain and half greek herb)

1. 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, and cook over high heat, turning once, until golden and crisp, about 5-6 minutes.
2. Transfer the chicken to a large roasting pan. Add the zucchini, lemon and olives to the skillet and cook over high heat until zucchini and lemon are lightly browned, about 3 minutes. Stir in the garlic and oregano and season with salt and pepper.
3. Transfer the contents of the skillet to the roasting pan and arrange around the chicken. Roast for 20-25 minutes, or until the juices run clear when the chicken is pierced with a knife.
4. Preheat the broiler. Scatter the feta on top of the chicken and zucchini and broil for 1-2 minutes, until lightly browned and beginning to melt. Serve with crusty bread. Yum!

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