Pan-Roasted Chicken Thighs, Zucchini Ribbons

1. 1

   Season the chicken with salt and pepper. Tear some of the rosemary and sprinkle over the thighs. Strip the thyme off of a few sprigs and throw that on, too. Flip the thighs and repeat. Let the thighs sit at room temp for about a half hour.

2. 2

   While the thighs are resting, cut tops and bottoms off your zucchini and begin shaving long, wide ribbons with a vegetable peeler, turning 1/4 turn as you reach the middle. Set ribbons aside. I munch on the middles, but you can throw them in with the ribbons if you want to.

3. 3

   Preheat oven to 325 degrees F.

4. 4

   Melt 1 tablespoon butter and olive oil in an oven-proof skillet over medium-high heat. Place thighs in pan, skin side down. Cook for about 6 minutes, or until skin is nicely crisped and brown. Flip thighs and continue cooking for 3 to 5 more minutes.

5. 5

   Tuck slices of garlic here and there, in between thighs. Place pan in oven and roast for a few more minutes, until thighs are done to your liking. Remove pan from oven.

6. 6

   While the thighs are in the oven, melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add zucchini ribbons, toss to coat with the melted butter, and cook until zucchini softens. I like mine pretty soft, but cook it to your liking. Season with salt, pepper and thyme. Set aside.

7. 7

   Remove chicken from oven, and serve with a mound of zucchini ribbons, and maybe a baked potato or some steamed brown rice.

* Per serving · 4 servings · Values may vary.