Pollo al Ajillo with Roasted Vegetables

Ingredients

• 700g chicken thighs, skin-on
• 8 garlic cloves, smashed
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• salt and pepper
• 2 zucchini, sliced
• 2 large tomatoes, quartered
• 1 red onion, cut into wedges
• 3 limes, juiced
• fresh cilantro
• cumin

Method

1. Season chicken thighs with oregano, cumin, salt and pepper on both sides.
2. Heat olive oil in large skillet and sear chicken skin-side down until golden, about 6 minutes; flip and cook 4 minutes more.
3. Add smashed garlic to pan and sauté 2 minutes until fragrant.
4. On separate baking sheet, toss zucchini, tomatoes and onion with olive oil, salt and pepper; roast at 200°C (400°F) for 20 minutes.
5. Remove chicken and garlic; finish with lime juice and cilantro; serve with roasted vegetables.