Baked Chicken with Zucchini and Herbs

• 2 medium zucchini (about 1 1/2 pounds), cut into 1/4-inch-thick slices
• 1 3/4 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 1/2 pounds boneless skinless chicken thighs
• 2 tablespoons unsalted butter, cubed
• 1/2 teaspoon freshly squeezed lime juice, plus lime wedges, for serving
• 1 1/2 lemons, very thinly sliced

1. Preheat the oven to 425F.
2. Arrange the zucchini slices in a single layer in a large roasting pan.
3. Season with 1/2 teaspoon each of the salt, pepper, thyme, and oregano.
4. Season the chicken with the remaining 1 1/4 teaspoons salt and the remaining 1 teaspoon pepper.
5. Arrange the chicken on top of the zucchini, leaving space for air to circulate.
6. Scatter the butter over the chicken and zucchini.
7. Season with the remaining thyme and the remaining oregano.
8. Drizzle with the lime juice.
9. Arrange the lemon slices over the chicken.
10. Bake, basting once about halfway through, for about 25 minutes, or until the zucchini is tender and the chicken is lightly browned and the juices run clear when it is pricked with a fork.
11. Serve hot with the lime wedges.

zucchini, salt, freshly ground black pepper, thyme, oregano, chicken thighs, unsalted butter, freshly squeezed lime juice, lemons

Taken from www.epicurious.com/recipes/food/views/baked-chicken-with-zucchini-and-herbs-378581 (may not work)