Serves 4Roasted Chicken Thighs with Summer Squash
Chicken is a crowd-pleaser, but the croutons (which absorb all the juices) are the real star of this dish.
Roasted Chicken Thighs with Summer Squash
Serves:
4 people
Cooking Level:
Prep Time
15 minutes
Cook Time
30 minutes
Inactive Time
Total Time
45 minutes
INGREDIENTS:
- 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
INSTRUCTIONS:
- 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.
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