Lemony Chicken Pan Roast with Zucchini and Feta

1. 1

   Preheat the oven to 450.

2. 2

   In a large nonstick skillet, heat the oil.

3. 3

   Season the chicken with salt and pepper, add it to the skillet, skin side down, and cook over high heat, turning once, until golden and crisp, about 6 minutes.

4. 4

   Transfer the chicken to a large roasting pan, skin side up.

5. 5

   Pour off half of the fat in the skillet.

6. 6

   Add the zucchini, lemon and olives to the skillet and cook over high heat, stirring once, until the zucchini and lemon are lightly browned, about 3 minutes.

7. 7

   Stir in the garlic and oregano and season with salt and pepper.

8. 8

   Transfer the contents of the skillet to the roasting pan, spreading the vegetables around the chicken.

9. 9

   Roast for 25 minutes, or until the juices run clear when the chicken is pierced with a knife.

10. 10

    Preheat the broiler.

11. 11

    Scatter the feta on top of the chicken and zucchini and broil for 1 to 2 minutes, until lightly browned.

* Per serving · 4 servings · Values may vary.

No additional tips available.