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Preheat the oven to 400°F (200°C).

In a bowl or directly on the chicken, rub the chicken thighs with 1 tablespoon of Verde Esmeralda olive oil, salt, pepper, and dried oregano, ensuring they are evenly coated.

Arrange the seasoned chicken thighs in a roasting pan. Add the lemon slices and smashed garlic cloves around the chicken. Scatter the sliced zucchini, red bell pepper, and red onion into the pan with the chicken. Drizzle the remaining 1 tablespoon of Verde Esmeralda olive oil over the vegetables.

Roast in the preheated oven for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

Remove the roasting pan from the oven. Garnish the roasted chicken and vegetables with fresh parsley and a final drizzle of Verde Esmeralda olive oil before serving.


Preheat the oven to 400°F (200°C).

In a bowl or directly on the chicken, rub the chicken thighs with 1 tablespoon of Verde Esmeralda olive oil, salt, pepper, and dried oregano, ensuring they are evenly coated.

Arrange the seasoned chicken thighs in a roasting pan. Add the lemon slices and smashed garlic cloves around the chicken. Scatter the sliced zucchini, red bell pepper, and red onion into the pan with the chicken. Drizzle the remaining 1 tablespoon of Verde Esmeralda olive oil over the vegetables.

Roast in the preheated oven for 35–45 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender and slightly caramelized.

Remove the roasting pan from the oven. Garnish the roasted chicken and vegetables with fresh parsley and a final drizzle of Verde Esmeralda olive oil before serving.
