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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.
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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.
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3
Preheat oven to 325 degrees F.
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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.
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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.
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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.
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7
Remove chicken from oven, and serve with a mound of zucchini ribbons, and maybe a baked potato or some steamed brown rice.
