Roasted Chicken Thighs with Summer Squash
4 slices French bread, cut into ½-inch cubes (about 1 cup)
1½ teaspoons extra-virgin olive oil, divided
1 tablespoon freshly grated Parmesan cheese
1 teaspoon freshly grated lemon zest
¼ teaspoon red chili flakes
¼ teaspoon dried oregano
¼ teaspoon freshly ground black pepper
½ teaspoon kosher salt, plus ¼ teaspoon
1½ pounds skin-on, bone-in chicken thighs, about 6 thighs
2 small zucchini, sliced into ½-inch rounds
2 small yellow squash, sliced into ½-inch rounds
2 lemons, quartered
3 scallions, finely chopped
1 tablespoon freshly chopped parsley
Chicken is a crowd-pleaser, but the croutonswhich absorb all the juicesare the real star of this dish.
Place an oven rack in the center of the oven and preheat the oven to 450°F. Toss the bread cubes with 1 teaspoon of olive oil and the Parmesan and scatter them around the sheet tray.
Combine the zest, chili flakes, oregano, pepper, and ½ teaspoon salt and sprinkle liberally over the chicken thighs and place them skin-side down on the sheet tray. Roast the chicken and croutons for 15 minutes. Remove the tray from the oven and turn the chicken skin-side up. Add the zucchini, squash, and lemon to the tray, sprinkle with ¼ teaspoon of salt, and drizzle with ½ teaspoon olive oil.
Return the tray back into the oven and continue to roast until the croutons and vegetables are golden and a thermometer inserted into the thickest part of the thigh (avoid the bone) reads 165°F, about 15 minutes. To serve, transfer the chicken and vegetables to a large platter, squeeze the roasted lemons over everything, and sprinkle with the scallions and parsley.