---
Time: 30min
Servings: 2
Tags: paleo, high-protein, low-carb, gluten-free, dairy-free, weeknight meals
---

== Chimichurri

Finely chop a large bunch of @parsley{} and @garlic{2%cloves}. Combine in a bowl with @red wine vinegar{2%tbsp}, @extra virgin olive oil{4%tbsp}, @chilli flakes{1/2%tsp}, @salt{} and @black pepper{}. Set aside.

== Chicken

Preheat oven to 220°C.

Pat dry @chicken drumsticks{4} and season generously with @salt{} and @black pepper{}.

In a small bowl, mix @harissa paste{2%tbsp} with @olive oil{1%tbsp} and the zest of @lemon{1}. Rub all over the chicken.

Heat an oven-safe #skillet{} over high heat. Sear drumsticks, turning, for ~{4%minutes} until browned all over.

Transfer skillet to the oven. Roast for ~{25%minutes} until cooked through.

== Charred Zucchini & Tomatoes

While chicken roasts, toss @zucchini{2}, sliced into rounds, and @cherry tomatoes{200%g} with @olive oil{1%tbsp}, @salt{}, and @black pepper{}.

Spread on a baking tray and roast alongside the chicken for ~{15%minutes} until edges are charred.

== Serve

Rest the chicken for ~{5%minutes}. Plate the charred zucchini and tomatoes, lay chicken on top, and spoon chimichurri generously over everything. Squeeze over the reserved lemon juice and scatter @chilli flakes{} to taste.