Italian Chicken Thighs with Zucchini and Red Potatoes
Diced tomatoes with green chilies add just a little kick to this naturally gluten free comfort food recipe for Italian Chicken Thighs with Zucchini and Red Potatoes, while the juicy chicken pairs nicely with the flavorful veggies.
Ingredients
- for the chicken
- 1 tablespoon olive oil
- 3 lbs bone-in chicken thighs trimmed
- 1 teaspoon seasoned salt
- 1 teaspoon Italian seasoning
- 1 teaspoon oregano
- Black pepper to taste
- for the veggies
- 20 oz red potatoes diced
- Black pepper to taste
- Sea salt to taste
- 20 oz zucchini chopped
- ½ tablespoon minced garlic about 3 cloves
- 14.5 oz can diced tomatoes
- 10 oz can diced tomatoes with green chilies
- to top
- ⅓ cup + 1 tablespoon shredded Parmesan
Instructions
- Preheat oven to 425 degrees and spray the bottom of a 9x13 baking dish with cooking spray.
- Heat olive oil in a large skillet over medium heat. Trim chicken thighs and season on both sides with seasoned salt, black pepper, Italian seasoning, and oregano.
- Brown for about five minutes a side, skin side down first, then remove to a separate plate.
- Add potatoes to the same skillet, season with a little sea salt and black pepper, and cook them over medium heat for 5-7 minutes until they just start to brown, stirring occasionally and scraping up any browned bits on the bottom of the skillet from the chicken.
- Stir in the garlic and zucchini and continue to saute for another 5 minutes over medium heat, stirring occasionally, or until zucchini begins to brown.
- Stir in both cans of tomatoes (do not drain).
- Transfer the vegetables into your prepared baking dish and spread them out evenly, then sprinkle with ⅓ cup shredded Parmesan.
- Nestle chicken into the vegetables, skin side up, and top the chicken thighs evenly with 1 tablespoon Parmesan.
- Roast at 425 degrees for 30 minutes, or until chicken is cooked through to temperature and vegetables are tender.
- Serve the chicken with its built-in side of veggies.