6chicken thighs, bone in, skin on400 gmvine-ripened cherry tomatoes 100 mlolive oilJuiceand finely grated rind of 1 lemon, plus wedges, to serve2garlic cloves, finely grated2 tbspthyme leaves50 gmparmesan, finely gratedTo serve:oreganoZucchini and oregano salad3zucchini, thinly sliced lengthways on a mandolin2 tbsporegano50 mlextra-virgin olive oilFinelygrated rind and juice of 1 lemon
Preheat oven to 180C. Place chicken and tomatoes on separate oven trays lined with baking paper. Combine oil, lemon rind and juice, garlic and thyme in a bowl and season to taste. Drizzle half the mixture over chicken and the remaining over tomatoes and roast until golden and cooked through (10-12 minutes for tomatoes; 15-20 minutes for chicken).
For zucchini and oregano salad, combine ingredients in a bowl, season to taste, toss to combine and set aside to marinate (5 minutes).
Divide salad among serving plates, scatter with parmesan and oregano and serve with chicken and lemon wedges.