Ingredients

• 4 bone-in, skin-on chicken thighs
• 3 cloves garlic, minced
• 2 TBSP olive oil
• Juice of 1 lemon
• 1 TBSP fresh thyme (or 1 teaspoon dried
• thyme)
• Salt and pepper, to taste

• 2 medium zucchinis, sliced into thin rounds
• 1 TBSP olive oil or coconut oil
• 1 garlic clove, minced
• 1 TBSP fresh parsley, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, minced garlic, lemon juice, thyme, salt, and pepper. Rub this mixture evenly over the chicken thighs, making sure to get under the skin for maximum flavor.
3. Place the chicken thighs on a baking sheet lined with parchment paper or in a cast-iron skillet.
4. Roast in the oven for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
5. While the chicken is roasting, heat olive oil or coconut oil in a large pan over medium heat.
6. Add minced garlic and sauté for about 30 seconds until fragrant.
7. Add the zucchini slices and sauté for 5-7 minutes, stirring occasionally, until softened and slightly browned.
8. Season with salt, pepper, and fresh parsley.
9. Plate the chicken thighs alongside the sautéed zucchini and enjoy!