Lemon Caper Chicken in a Paper Pocket

Directions

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, 1 tsp salt, and ¼ teaspoon freshly ground black pepper. Add the chicken and marinate for about 10-20 minutes.
2. While the chicken is marinating, preheat the oven to 450°F with the rack in the middle. Cut 4 pieces of parchment (about 12" by 16".)  Fold each piece in half (final size about 8" by 12".)  Cut each folded sheet into a heart shape using the folded edge as the center of your heart.  Set aside.
3. Thinly slice zucchini and onion by using a mandolin or sharp knife (about 3/8" thick.)  Cut cherry tomatoes in half.
4. Open up the parchment pieces and lay them flat. Place ¼ of the zucchini on the right half of each heart. Add some onion rings on top, and sprinkle the veggies lightly with salt and pepper if desired.  Add tomatoes and capers.
5. Place a chicken thigh on top of the vegetables, and spoon two tablespoons of marinade onto the chicken.  Repeat with the remaining 3 packets.
6. Fold the empty half of each parchment heart on top of the chicken and tightly crimp the edges together, starting at the top center of the heart. Make sure each packet is tightly sealed by turning and crimping the edges. At the pointed bottom end of the hearts, twist the paper to seal well.
   
7. Place the packets in a single layer on a rimmed baking sheet. Bake in the oven for 20-25 minutes.  Larger pieces or bone-in thighs might take a bit longer (25-30 min.)
   
8. Use a pair of kitchen shears or tear off the outer edge of packets to serve.