Mediterranean one-pan chicken and vegetables

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Assemble, prepare, and measure ingredients. Slice zucchini thickly into rounds about 1/2 inch thick. Cut onion into eight wedges. Separate garlic cloves from their bulb, but don’t peel them. Smash garlic and its peel, then discard the peel. Remove pits from olives. Roughly chopped basil leaves. Preheat oven to 350°F.

Step 2

Line a plate with paper towels. Add 2 tablespoons olive oil to a roasting pan large enough to fit all the ingredients in one layer. Placed bacon or pancetta in a roasting pan and cook over medium low heat for 10 minutes. Use a slotted spoon to transfer bacon or pancetta to plate to drain

Step 3

Place zucchini, onions, garlic, olives, basil, chicken tomatoes, and chilli in pan. Drizzle with the remaining 2 tablespoons of olive oil, and season with salt and pepper. Toss everything together to coat well. Shake pan to settle ingredients into a mostly single layer. Roast, undisturbed, for 30 minutes.

Step 4

Place bacon or pancetta over top of other ingredients and cook for 15-20 minutes, or until juices run clear when chicken is pierced to the bone.

Step 5

Serve chicken with vegetables and bacon, or spooning over some pan juices, if you like.