Lemon-Roasted Chicken with Spicy Zucchini and Spinach

1. 1

   Heat oven to 425 degrees F. Place the chicken legs on a large rimmed baking sheet.

2. 2

   Brush the chicken with 2 tablespoons lemon oil and sprinkle with the thyme and 1/2 teaspoon each salt and pepper.

3. 3

   Scatter the garlic around the chicken legs and roast until the chicken is golden brown and cooked through, 25 to 30 minutes.

4. 4

   Meanwhile, heat the remaining 1 tablespoon lemon oil in a large skillet over medium heat.

5. 5

   Cook the zucchini, cut-side down, covered, until golden brown and just tender, 4 to 6 minutes.

6. 6

   Transfer to a cutting board and cut crosswise into 3/4-inch-thick pieces.

7. 7

   Return the zucchini to the pan and toss with the spinach, red pepper, and 1/4 teaspoon salt.

8. 8

   Serve with the chicken.

9. 9

   To make lemon oil: In a blender, puree lemon with olive oil until smooth.

10. 10

    Strain the oil and discard the pulp.

11. 11

    Refrigerate for up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.