Roasted Chicken Piccata & Zucchini
- 4-6 Bone-In Skin On Chicken Thighs
- 2 Lemons
- 2 Zucchini
- 1 Yellow Onion
- 2 TBS Capers
- 1 Can Quartered Artichokes
- 1 Cup Dry White Wine (Or Chicken Stock)
Pre heat oven to 400. Take out a large oven safe sauté pan.
Open can of artichoke hearts, measure out 1 cup dry white wine and 2 TBS capers.
In a sauté pan, heat 2 TBS butter plus 2 TBS oil of choice over medium-high heat. Toss in sliced onions and sauté until they begin to brown, about 10 minutes.
Add chicken thighs to the pan skin side up. Pour in artichoke hearts, capers and wine. Sprinkle thighs with salt and pepper to taste. Place lemons around the pan. Transfer to oven and bake 40 minutes.
Slice Zucchini into rounds. In a medium sauté pan, heat oil or butter over medium-high heat. Sauté zucchini with salt and pepper for 8 minutes. Plate and Serve!