Mediterranean One-Pan Chicken and Vegetables

Ingredients:

2 small zucchinis

1 yellow onion

1 head garlic

1/2 pound of your favorite olives

1 bunch fresh basil

2 Tbsp avocado oil, divided

1/2 lb bacon or sliced pancetta

8 skin-on, bone-in chicken thighs, and legs (4 of each)

1 lb grape tomatoes

a small handful dried bird's eye chilies

Salt and pepper

Directions:

1. Preheat oven to 350 F. 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. Discard garlic peel and smash. Roughly chop basil leaves.

2. Place bacon (or pancetta) in roasting pan and cook over medium-low heat for 10 minutes. Transfer bacon (or pancetta) to plate to drain.

3. Place zucchini, onions, olives, basil, chicken, tomatoes, and chilies in a pan. Drizzle with the 2 tablespoons of avocado 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.

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

5. Feel free to discard the dried chilies before serving if desired. Serve chicken with vegetables and bacon (or pancetta), spooning over some pan juices, if you like. Pair with mashed cauliflower to finish off this great dish!