Chicken Dinner Recipe

Ingredients

Roast chicken thighs:

• 6 bone-in, skin-on chicken thighs
• 1 tablespoon extra virgin olive oil
• 1 tablespoon Italian seasoning
• Salt and pepper
• Lemon wedges, optional, for serving

Roast potatoes and zucchini:

• 1 pound baby potatoes (halved)
• 1½ tablespoons extra virgin olive oil
• 1½ tablespoons Italian seasoning
• ½ pound zucchini, trimmed and medium-diced
• 2 teaspoons freshly minced oregano
• Salt and pepper
• Crushed red pepper

Avocado salad:

• 1 small avocado, peeled, pitted, and diced
• 6 ounces English cucumber, diced
• 1 tablespoon red wine vinegar
• 1 teaspoon freshly minced oregano
• Salt and pepper

Instructions

Make the chicken:

• Preheat the oven to 400ºF.
• Place the chicken on a baking sheet. Drizzle the oil on top and sprinkle the Italian seasoning all over. Season well with salt and pepper. Use your hands to rub the oil and spices into the chicken on both sides. Arrange the thighs into an even layer, ensuring space between each thigh.
• Transfer to the oven for 40 minutes, or until the chicken reaches 165ºF with an instant-read thermometer. At the end, you can broil the skin for 2–3 minutes if you like.

Make the potatoes and zucchini:

• Meanwhile, arrange the potatoes on a second baking sheet and drizzle with 1 tablespoon olive oil. Add 1 tablespoon Italian seasoning and add salt and pepper all over. Use your hands to rub the spices into the potatoes and ensure they are evenly coated with oil. Arrange the potatoes on one side of the baking sheet in an even layer, cut side down.
• After the chicken has baked for 10 minutes, transfer the potatoes to the unused rack in the oven and roast them for 20 minutes.
• After 20 minutes, remove the potatoes from the oven. Add the zucchini to the other side of the baking sheet and drizzle with the ½ tablespoon extra virgin olive oil and the remaining ½ tablespoon Italian seasoning. Add the oregano, salt, and pepper to the zucchini. Use a spatula to coat the zucchini.
• Return the potatoes and zucchini to the oven for 10–12 minutes or until the potatoes are fork-tender, golden, and crispy and the zucchini is tender and browned around the edges.

Make the avocado salad:

• As the potatoes and zucchini roast, make the salad. In a bowl, combine the avocado, cucumber, red wine vinegar, and oregano. Season with salt and pepper to taste and stir to combine.