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.
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 1/3 cup shredded Parmesan.
Nestle chicken into the vegetables, skin side up, and top the chicken thighs evenly with 1 Tbsp 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.
Italian Chicken Thighs with Zucchini and Red Potatoes from Mashup Mom: