Greek Chicken and Zucchini

I love Greek chicken! I pulled together this recipe based on reading over quite a few around the internet. Michael loved it and despite initial protests about how he doesn’t like it, ate all of the zucchini on his plate – I think I can thank butter and bacon lard for that. I used a pre-made Tzatziki sauce from Trader Joe’s on the side, but it has a few less than desireable ingredients so next time I might attempt my own. If you have a good recipe, let me know!


Olive Oil

1-2 pounds of organic, free range chicken thighs – mine were boneless and skinless, but I would have preferred bone in and not skinless if Trader Joe’s carried them – just up cooking times a little if you use bone in

2 lemons

Crushed Garlic, about a Tbsp.

Cherry Tomatoes

Dried or Fresh – Rosemary, Thyme, and Oregano

Sea Salt and Pepper

Onion Salt

Organic Zucchini – about 2 per person for a big serving

2 Tbsp. of fat – I used a mix of organic butter and bacon lard

Tzatziki sauce and Feta Cheese for serving (optional)


Preheat oven to 400 degrees

Put chicken thighs in a foiled baking pan

Take olive oil and lightly coat each chicken thigh

Turn so bottom of thigh is facing up and sprinkle with salt, pepper, rosemary, thyme, and oregano – I don’t have exact measurements, just a generous sprinkle.

Then cut open a  lemon and pour the juice over the chicken

Flip to the right side up

On the top, salt and pepper, and then take about a Tbsp. of the crushed garlic and just spread a little on each thigh

Then add the herbs and the 2nd lemon as you did to the other side

Sprinkle cherry tomatoes around dish (you could also add olives, Michael doesn’t like them so they were left out)

Should look something like this

Now pop into the oven for about 20 minutes and while that is cooking slice up your zucchini.

Once chicken is cooked through, take it out and turn broiler on. Put chicken back in about 6 inches from broiler, for about 5 minutes or until top looks a bit crispy.

While chicken is under broiler, put your fat of choice (real fat, not vegetable or canola oil) into a pan and melt over medium high heat. Add Zucchini to the fat and sprinkle with some salt, pepper, and a little onion salt.

Sautee until cooked to desired softness and take your chicken out

Now time to serve! Just put onto a  plate with juices from chicken spooned over it, and sprinkle with feta and add a scoop of Tzatziki sauce. So tasty!

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