Greek Bone-In Chicken with Roasted Vegetables

Ingredients

• 1 Red Onion
• 2 Zucchini
• 2 Roma Tomatoes
• 1 Garlic Clove
• 1 Red Bell Pepper
• 2 Persian Cucumbers
• 1 Lemon
• 2 Bone-in Skin-On Chicken Breasts
• 1 tsp. Dried Oregano
• 5 ⅓ oz Plain Greek Yogurt
• ½ tsp. Dried Dill
• Olive Oil
• Salt Pepper
• Peel onion and slice into ¼” rounds. Trim zucchini
• ends and slice on an angle into ½” rounds. Slice
• Roma tomatoes into ½” rounds. Mince garlic. Stem,

Instructions

1. 1

   Cooking Spray: Medium Oven-Safe Pan

2. 2

   Cook Within: Thanks for cooking with us. We hope you have a Happy Mother's Day! Enjoy a $10 gift of farm-to-table flowers from our friends at The Bouqs Co. Visit bouqs.com/homechef to redeem! The key to getting crispy, golden-brown skin-on chicken is to make sure your pan and oil have adequate time to preheat. If your smoke alarm is going off, it’s hot enough. Don’t touch or move meat while it browns; once it’s seared and ready, the skin will naturally “unstick” from the pan. Tzatziki is a traditional Greek sauce of yogurt and cucumber, and is commonly served with grilled or

3. 3

   Prepare the Ingredients: Peel onion and slice into ¼” rounds. Trim zucchini ends and slice on an angle into ½” rounds. Slice Roma tomatoes into ½” rounds. Mince garlic. Stem, seed, and cut red bell pepper into ½” pieces. Trim cucumbers and cut into ⅛” dice. Zest and halve lemon. Cut one half into two wedges and juice the other half. Rinse chicken, pat dry, and season with salt and pepper.

4. 4

   Finish the Chicken: Flip and spoon remaining oregano-garlic mixture on cooked side of chicken. Place pan in oven and bake 20-25 minutes, or until chicken reaches a minimum internal temperature of 165 degrees. Once done, remove chicken from pan and rest at least 3 minutes. Be careful, handle on pan will be hot!

5. 5

   Add tomatoes, zucchini, red bell pepper, and red: ½ tsp. salt, and a large pinch of pepper. Toss to coat with your hands, breaking up onion into rings as you go. Bake 25 minutes, or until vegetables are tender and lightly browned.

6. 6

   Make the Tzatziki Sauce: While chicken cooks, combine cucumber, yogurt, dill, remaining zest, and 1 Tbsp. lemon juice in a pepper to taste.

7. 7

   Cook the Chicken: While vegetables cook, mix together half the lemon zest, oregano, garlic, and 1 Tbsp. olive oil in a small bowl. Place a medium oven-safe pan over medi- um-high heat and add 2 tsp. olive oil to hot pan. Place chicken in pan, skin side down, and immedi- ately spoon half the oregano-garlic mixture over chicken. Cook 5-7 minutes, until skin is golden brown

8. 8

   Plate the Dish: Divide vegetables between two plates. Lean chicken against vegetables. Garnish each plate with lemon wedge to squeeze over dish when ready to eat. Serve tzatziki sauce on the side. twice in this recipe. It’s part of the herb mix that tops chicken and will also be used in tzatziki the recipe before you start–we promise it will be time