Chicken thighs with zucchini

American · Plate · 45 min · Serves 4

Chicken thighs are forgiving, flavorful, and stay juicy while roasting alongside tender zucchini—this one-pan dinner practically cooks itself. A little garlic, lemon, and herbs are all you need to turn simple ingredients into something that tastes like you spent way more effort than you actually did.

Ingredients

• 8chicken thighs bone-in, skin-on
• 3 mediumzucchini
• 3 tbspolive oil
• 5garlic cloves
• 2 tbspfresh lemon juice
• 1 tspdried oregano
• to tastesalt
• to tasteblack pepper
• ½ tspred pepper flakes

Method

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Pat the chicken thighs dry with paper towels and season generously on both sides with salt, pepper, and oregano.

3. 3

   Heat olive oil in a large ovenproof skillet over medium-high heat. Place chicken skin-side down and cook until golden brown, about 5–6 minutes. Flip and brown the other side for 3–4 minutes, then transfer to a plate.

   9 min

4. 4

   Cut zucchini into ¼-inch thick rounds. Toss with minced garlic, lemon juice, red pepper flakes, salt, and pepper in the same skillet.

5. 5

   Nestle the chicken thighs back into the skillet, skin-side up, on top of the zucchini.

6. 6

   Roast in the oven until the chicken is cooked through and the skin is crispy, about 20–25 minutes.

   23 min

7. 7

   Let rest for 5 minutes, then taste and adjust seasoning with more lemon juice, salt, or pepper as needed.

   5 min