Name: Lemon-Roasted Chicken with Spicy Zucchini and Spinach
Prep time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 chicken legs; 3 tbsp. lemon oil (recipe below); 1 tbsp. fresh thyme leaves; kosher salt; Pepper; 8 clove garlic; 4 small zucchini; 2 c. baby spinach; 1/2 tsp. crushed red pepper flakes; 1 lemon; 1/2 c. olive oil

Step 1Heat oven to 425 degrees F. Place the chicken legs on a large rimmed baking sheet. Brush the chicken with 2 tablespoons lemon oil and sprinkle with the thyme and 1/2 teaspoon each salt and pepper.

Step 2Scatter the garlic around the chicken legs and roast until the chicken is golden brown and cooked through, 25 to 30 minutes.

Step 3Meanwhile, heat the remaining 1 tablespoon lemon oil in a large skillet over medium heat. Cook the zucchini, cut-side down, covered, until golden brown and just tender, 4 to 6 minutes. Transfer to a cutting board and cut crosswise into 3/4-inch-thick pieces.

Step 4Return the zucchini to the pan and toss with the spinach, red pepper, and 1/4 teaspoon salt. Serve with the chicken.

Step 5To make lemon oil: In a blender, purée lemon with olive oil until smooth. Strain the oil and discard the pulp. Refrigerate for up to 2 weeks. Makes 1/2 cup.

Lemon-Roasted Chicken with Spicy Zucchini and Spinach

Ingredients

Lemon Oil

Directions

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