Roasted Chicken Thighs with Lemon, Zucchini and Tri-Color Peppercorns

Super simple recipe for summer! Roasted lemon and zucchini add a burst of caramelized sweet and tart flavors to succulent, moist chicken thighs. The tri-color peppercorns and three unique levels of pepper flavor like you've never had before.

Roasted Chicken Thighs with Lemon, Zucchini and Tri-Color Peppercorns

Cooking spray
1 1/2 pounds chicken thighs
1 tablespoon olive oil
Salt and freshly ground tri-color peppercorns or black pepper
1 lemon, sliced crosswise into rounds
1 medium zucchini, sliced crosswise into rounds
1 small onion, sliced

Preheat the oven to 400 degrees. Coat a shallow roasting pan with cooking spray.
Arrange the chicken in the prepared pan. Brush the top of the chicken with the olive oil. Season the chicken with salt and ground tri-color peppercorns. Arrange the lemon, zucchini and onion slices on top and around the chicken.
Roast for 25 to 35 minutes, until the chicken is cooked through.

Serves 4





Photo credit: Serge Bertasius