1poundzucchini(about 4 medium - cut into thin slices)
1mediumred onion(cut into wedges)
6wholegarlic cloves(peeled)
1Tablespoonolive oil
1teaspoondried oregano
sea salt & black pepper
Instructions
Preheat oven to 400 degrees.
Place the chicken thighs in a large bowl or large zipper top bag. Drizzle them with olive oil and sprinkle with seasonings. Rub the seasoning into the skin and set aside.
Mix the vegetables with 1 Tablespoon of olive oil, oregano, sea salt and pepper.
Place the chicken thighs on a large baking sheet then add the vegetables.
Bake for 30 to 35 minutes, until a meat thermometer reads 165 degrees. Broil for 2 to 3 minutes to get the skin extra crispy, if desired.
Notes
Try to keep the potato slices on the thin side so they cook thoroughly.
Substitute fingerling or mini potatoes that have been cut in half for the sliced potatoes.
For added flavor and texture, sprinkle with crumbled feta cheese. {nope, not paleo or whole 30}
All oven cook differently! These times are suggestions based on my oven, your times may vary.