Roasted chicken thighs and zucchini with orange salad and rice

Tam West

Ingredients

1 Tbsp	Dried oregano, wild
3 large	Garlic cloves, finely chopped
7 Tbsp	Extra virgin olive oil
½	Preserved lemons, peel only, finely diced
8	Skinless chicken thighs, free-range, boned (Main)
4	Zucchini, about 500g, sliced on the diagonal 3cm thick (Main)
3	Oranges, peeled with a sharp knife so there is no pith
1 medium	Red onion, thinly sliced
12	Kalamata olives, pitted
2 Tbsp	Red wine vinegar
1 small handful	Mint leaves
4 servings	Long grain rice, steamed

Directions

1. Heat the oven to 220C. Line a large shallow oven tray with baking paper.
2. Put the oregano, garlic and 4 tablespoons of the oil in a large mixing bowl and mix well. Add the chicken and zucchini and mix well to coat evenly. Season with salt and freshly ground black pepper and mix again.
3. Place on the papered tray and spread out so the chicken and zucchini pieces are side by side in one layer. Season with salt and freshly ground black pepper.
4. Place in the oven for 20 minutes or until the chicken is cooked and browned and the zucchini tender.
5. Meanwhile, place the orange slices on a serving platter, just overlapping, and put the onion and olives on top.
6. Mix the remaining 3 tablespoons of the oil and the vinegar together. Taste and season. Drizzle this evenly over the orange, onion and olives. Sprinkle the mint on top.
7. Serve the chicken and zucchini with the orange salad with rice on the side.