Bart's Recipes
Preheat the oven to 200 degrees. Take a suitable baking dish and arrange the two organic chicken thighs skin-side up. Cut the courgette into thick, sturdy slices, slice the half lemon thinly, and halve the two cloves garlic.
Arrange the sliced courgette, lemon slices, halved garlic cloves, and handful of green olives around the chicken thighs in the dish. Drizzle the chicken and other ingredients evenly with a tablespoon of olive oil. Then sprinkle the Celtic sea salt, pepper, and fresh rosemary over everything.
Place the dish in the middle of the oven and bake for 25 to 30 minutes. The dish is ready when the chicken thighs are completely cooked through and the skin has turned golden brown. The courgette slices should be tender at this point.
Remove the baking dish from the oven and let the chicken rest for a minute so the juices redistribute. Divide the chicken thighs among plates with the warm courgette, olives, and lemon slices, and serve immediately.
