Name: Honey-Lemon Chicken Thighs with Cheesy Roasted Veggies & Tomato Relish
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.36 kg chicken thighs, boneless skinless; 1 ½ lemons; 85 g Parmesan cheese; 6 tomatoes; 3 yellow bell peppers; 1 ½ medium yellow onions; 3 medium zucchini squash; black pepper; extra virgin olive oil; honey; Italian seasoning; oregano, dried; salt; white wine vinegar

Honey-Lemon Chicken Thighs with Cheesy Roasted Veggies & Tomato RelishHoney-Lemon Chicken Thighs with Cheesy Roasted Veggies & Tomato Relish — a 40-minute dinner recipe with 14 ingredients, serving 6.Ingredients

1.36 kg chicken thighs, boneless skinless

1 ½ lemons

85 g Parmesan cheese

6 tomatoes

3 yellow bell peppers

1 ½ medium yellow onions

3 medium zucchini squash

black pepper

extra virgin olive oil

honey

Italian seasoning

oregano, dried

salt

white wine vinegar

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Trim and halve zucchini lengthwise; slice crosswise into ¼-inch thick half-moons and divide between two baking sheet pans.

Trim, seed, and large dice bell peppers; add to the baking sheets with the zucchini.

Drizzle veggies with oil and season with spices; toss to combine then spread out in an even layer. Place baking sheets in the oven and roast until the veggies are fork-tender, about 15 minutes.

Meanwhile, small dice tomatoes and place in a medium bowl; add oil, vinegar, and spices. Stir to combine the relish and set aside.

Preheat a large skillet over medium-high heat.

While the skillet heats up, pat the chicken dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and pan-fry until golden brown and cooked through, 3-4 minutes per side. Remove chicken to a clean plate (leaving cooking juices in the skillet), cover with aluminum foil, and set aside.

While the chicken cooks, finely grate Parmesan and set aside.

Peel, halve, and slice onions into thin half-moons.

Return skillet (with cooking juices) to medium heat; add more oil and swirl to coat the bottom. Add the onion and cook, stirring occasionally, until soft and golden, 5-6 minutes.

When the zucchini and peppers are done, remove from the oven and sprinkle with Parmesan. Return to the oven and continue to cook until cheese is melted, 2-3 minutes more. Remove from the oven.

Juice lemons into the skillet, then add honey and spices; stir to combine and bring to a simmer. Cook, stirring constantly, until slightly thickened, 1-2 minutes. Return chicken and any accumulated juices to the skillet and turn to coat. Remove from heat.

To serve, divide chicken, saucy onions, and roasted veggies between plates. Top veggies with tomato relish and enjoy!

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