6 chicken thighs (about 1 1/2 lb)
1 1/2 tablespoon berbere spice mix (can sub in any spice mix)
1 large red onion, sliced
freshly ground black pepper
Preheat oven to 375. Lightly oil or spray with cooking spray a 9×13 inch baking pan. Set aside.
Heat a large skillet (no need to add oil).
Sprinkle both sides of the chicken with spices. Place it fat side down on the hot skillet.
Cook about 10 minutes or until the skin is crisp, lightly browned and much of the fat has rendered into the pan. DO NOT FLIP THE CHICKEN!
Meanwhile, arrange the zucchini and onions in single layer in the baking pan. Sprinkle with pepper and salt.
Top with the chicken, skin-side up.
Bake for 30-40 minutes or until the chicken is fully cooked.