• 1 tbsp extra-virgin olive oil
  • 4 chicken quarters
  • 1 red onion, sliced
  • 2 tsp herbs d’ Provence
  • 4 garlic cloves, minced
  • 2 lemons, zested
  • 2 small zucchini, chopped
  • 8 oz cremini mushrooms, chopped
  • 1 lb asparagus
  • 1 lemon, quartered
  1. Preheat the oven to 425ºF.
  2. Heat a skillet over medium-high heat. Pour in the olive oil and add the chicken thighs. Sear both sides until browned. Remove the chicken thighs and place them, with the bone side down, in a 9″x13″ baking dish. Pour in any rendered chicken fat.
  3. Scatter the sliced red onions over the chicken, then sprinkle evenly with herbs d’ Provence, minced garlic, and lemon zest. Place the chicken in the preheated oven and cook for 15 minutes.
  4. Remove the chicken from the oven and scatter with the zucchini, mushrooms and asparagus. Place the pan back in the oven and roast until the veggies are just tender and the chicken is cooked through, about 15 minutes.
  5. Serve hot with garnished with lemon wedges.