Greek Style Chicken with Zucchini and Mushrooms

DIRECTIONS

1. Preheat oven to 400°F.
2. Remove the stems from the mint leaves and discard stems. Rough chop mint leaves; set aside.  Remove the stems from the mushrooms and discard stems. Slice the mushroom caps into quarters; set aside.  Cut the zucchini into ½-inch pieces; set aside.  Finely chop the garlic; set aside.  Slice the Kalamata olives in half; set aside.  Juice lemon into a small bowl and discard seeds; set aside.
3. Slice the remaining lemon into ½-inch sliced rounds and place on a sheet pan lined with foil.  Pat dry chicken thighs with paper towels and place over the lemon slices. Gently run your fingers between chicken thighs and the skin to loosen skin.
4. Lift the skin from each chicken thigh and rub garlic between skin and thigh. Repeat process with remaining chicken thighs and garlic.  Drizzle and lemon juice and 2 teaspoons of olive oil over chicken thighs.  Season with a pinch of salt and pepper and rub onto skin.
5. Evenly sprinkle the mint, Kalamata olives and HALF of the dried oregano over the chicken .  Place in the oven and bake for 40 to 45 minutes or until chicken is fully cooked. (USDA recommends cooking chicken to a minimum of 165°F)
6. In a medium non-stick sauté pan over medium-high heat add 1 tablespoon of olive oil.  When the pan is hot, add the mushrooms, zucchini, the remaining oregano and a pinch of each salt and pepper.  Cook for 5 minutes or until vegetables or tender. Remove from heat and set aside for plating.
7. In the center of two plates, place the zucchini and mushrooms and top with chicken.  Enjoy!