Greek Style Chicken with Zucchini and Mushrooms

DIRECTIONS

1. Preheat oven to 400°F; line a sheet pan with foil.
2. Juice the lemon into a small bowl and discard the seeds, set aside. Slice the juiced lemon into ½-inch thick rounds and place on the prepared sheet pan. Pat dry chicken thighs with paper towels and place over the lemon slices. 
3. Mince or press the garlic. Gently run your fingers between chicken thighs and the skin to loosen skin and rub half the garlic between skin and meat of each thigh.
4. Into the bowl with the lemon juice, add roughly chopped mint leaves (discarding the stems), 2 teaspoons olive oil, ¼ teaspoon dried oregano, and a pinch each of salt and pepper. Mix until well combined and distribute evenly over chicken thighs. Top each chicken thigh evenly with halved kalamata olives. Place in the oven and bake for 40 to 45 minutes or until chicken is fully cooked (USDA recommends cooking chicken to a minimum of 165°F).
5. While the chicken is cooking, remove the stems from the mushrooms. Slice the mushroom caps into quarters and cut the zucchini into ½-inch pieces; set aside.
6. In a medium non-stick sauté pan over medium-high heat add 1 tablespoon of olive oil. When the pan is hot, add the mushrooms, zucchini, the remaining oregano and a pinch each of salt and pepper. Cook for 5 minutes or until vegetables are tender. Remove from heat and set aside for plating.
7. In the center of two plates, place the zucchini and mushrooms and top with chicken. Enjoy!