Crispy Chicken With Zucchini and Shallots
Ingredients
- 1 1/4 pounds zucchini
- 2 teaspoons kosher salt
- 2 pounds chicken thighs
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 3 shallots shallots
- 3 large garlic cloves
- 3 thyme sprigs thyme sprigs
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Instructions
- Toss the zucchini rounds with 1 teaspoon of the salt in a colander placed over a large bowl. Let stand for 10 minutes to draw out excess moisture, then pat dry with paper towels.,Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley,Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
- While the zucchini drains, pat the chicken dry with paper towels and sprinkle evenly with the pepper and the remaining 1 teaspoon of salt.,Heat a 12-inch ovenproof or cast-iron skillet over medium heat. Add the oil to the skillet and carefully swirl to coat. Add the chicken, skin-side down, and cook undisturbed until the skin is browned and crisp, 10 to 12 minutes.,Flip the chicken thighs and cook until the bottom side is browned, about 3 minutes. Transfer the chicken from the skillet to a plate (the chicken will not be fully cooked).,Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley,Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
- Add the shallots, cut side down, to the hot skillet. Cook, undisturbed, until starting to brown and soften, about 2 minutes. Add the dried zucchini, garlic, and thyme sprigs, if using. Cook, stirring occasionally, until the zucchini is slightly softened, about 2 minutes.,Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley,Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
- Remove from the heat and place the chicken thighs on top of the zucchini mixture, skin-side-up.,Bake in the preheated oven until the zucchini is tender and a thermometer inserted into the thickest portion of the thighs registers 170°F, 12 to 15 minutes. Garnish with thyme leaves.,Leftovers will keep in an airtight container in the fridge for up to 5 days. To re-crisp the chicken, heat it in an air fryer at 300°F for 5 minutes.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley,Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley
Source
Original recipe: View Original
