Chicken is a crowd-pleaser, but the croutons (which absorb all the juices) are the real star of these roasted chicken thighs with summer squash. Though this recipe uses summer squash, you can use whatever kind of squash is in season. Plus, it’s a great weeknight dinner! The most work you have to do is chopping the bread and vegetables, and it’s ready in under an hour.
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
- 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.