2Tablespoonschopped, fresh Italian parsley(to garnish)
Instructions
Preheat oven to 350 degrees.
Heat 1 Tablespoon oil over medium heat in a 12-inch cast iron skillet {or any oven safe skillet}
Add the chicken thighs, skin side down and cook for 5 minutes until browned.
Flip chicken and cook for an additional 3 minutes.
Move chicken to a plate and set aside.
While chicken is cooking, toss potatoes, tomatoes, zucchini, and onion wedges with 1 Tablespoon of olive oil in a large bowl. Season with salt and pepper, set aside.
Add smashed garlic to skillet and cook for one minute.
Add the vegetable mixture, stir and cook for five minutes.
Remove from heat and add the chicken thighs skin side up.
Top with lemon slices and place in oven. Bake for 45 minutes, or until thermometer reaches 165 degrees.
Garnish with chopped parsley and drizzle with the juice of one lemon.