Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/4 lb, about 2 large bone-in thighs $2.79
• Zucchini

  1 lb, cut into thick half-moons $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Fresh Organic Lemon

  1 lemon, zested and juiced $1.29
• Garlic

  2 cloves, grated or minced $0.79
• Simple Truth Organic® Basmati Rice

  1/2 cup dry $2.49
• Simple Truth Organic® Mint

  2 tablespoons chopped $2.49
• Plain Greek yogurt

  1/4 cup
• Olive oil

  2 tablespoons, divided
• Ground turmeric

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat the chicken thighs dry, slice the zucchini into thick half-moons, thinly slice the Walla Walla onion, zest and juice the lemon, and grate the garlic.
2. In a bowl, mix yogurt, lemon zest, half the lemon juice, garlic, turmeric, cumin, cinnamon, honey, 1 tablespoon olive oil, 3/4 teaspoon salt, and several grinds of pepper. Coat the chicken well and let it sit while the oven finishes heating, about 10 minutes.
3. Rinse the basmati rice until the water runs mostly clear. Combine rice with 3/4 cup water and a pinch of salt in a small saucepan, bring to a boil, cover, reduce to low, and cook 15 minutes; remove from heat and let stand covered 5 minutes.
4. Spread the sliced onion on a rimmed sheet pan, drizzle lightly with oil, and set the marinated chicken skin-side up on top. Roast for 22 minutes.
5. Toss the zucchini with the remaining 1 tablespoon olive oil, remaining lemon juice, salt, and pepper. Add it around the chicken on the sheet pan and roast 12–15 minutes more, until the zucchini is browned at the edges and the chicken reaches 165°F at the thickest part.
6. Rest the chicken for 5 minutes. Fluff the rice with a fork and fold in half the chopped mint plus any lemony pan juices from the sheet pan.
7. Spoon the mint rice onto plates, top with roasted onion and chicken, arrange the zucchini alongside, and finish with the remaining mint and extra black pepper.