Crispy Chicken with Summer Vegetables
This one-pan meal combines crispy baked chicken thighs with tender summer vegetables like zucchini and cherry tomatoes that is both delicious and nutritious.
Enjoy!
Serves 6
Prep time: 15 minutes
Cooking time: 35 minutes
Ingredients
6 chicken thighs bone-in
Salt to taste
Freshly ground black pepper
1 tablespoon California olive oil
½ cup thinly sliced shallots
1 pound summer squash cut into ¼-inch half moons
2 cups cherry tomatoes
6 garlic cloves peeled and smashed
½ cup chicken broth
1 tablespoon balsamic vinegar
2 fresh thyme sprigs
2 tablespoons thinly sliced fresh basil
Directions
Heat the oven to 450°F. Pat the chicken dry with paper towels. Sprinkle kosher salt liberally (about 2 teaspoons and ½ tsp black pepper) on both sides of the chicken pieces.
Heat a 12-inch oven-safe heavy bottomed skillet over medium high heat. Add the oil then chicken pieces skin-side down in the hot pan. Sear, undisturbed, until nicely browned and crispy, about 4 to 6 minutes.
When the skin is golden brown, flip the pieces over and cook for 2 minutes more. Then, transfer the chicken to a platter.
Turn the heat off and add the shallots to the empty pan. Cook, stirring occasionally, until slightly softened, about 1 minute.
Turn the heat to medium and toss in the summer squash. Sauté, stirring occasionally, until the squash is lightly browned and tender, about 3 to 5 minutes. Stir in the cherry tomatoes and garlic. Cook until garlic is fragrant and some of the tomatoes have burst.
Pour in the broth and balsamic vinegar and stir well to combine. Add the thyme sprigs.
Bring to a simmer and taste and adjust sauce for seasoning. Tuck in the chicken pieces, skin-side up, making sure the skin stays above the broth.
Transfer the pan to the hot oven and roast the chicken for 15-20 minutes until the chicken reaches at least 165°F. Remove from oven, discard thyme sprigs, garnish with fresh basil.
Serve and enjoy!
Make it your own
Add ½ tsp Italian seasoning, step 1
Add a few capers with the tomatoes for briny contrast. Step 5
Finish with a little lemon zest with the basil, step 8
Serve over something that soaks up the juices: farro, couscous, or a good crusty bread
Approximate nutrition per serving
Calories~340 kcal
Protein~24 g
Fat~21 g
Saturated fat~5–6 g
Carbohydrates~12 g
Fiber~2–3 g
Sugars~6 g
Potassium~900 mg
Calcium~60 mgIron~2.2 mg
Magnesium~55 mg
Phosphorus~280 mg
Zinc~2.7 mg
Selenium~28 mcg
Vitamin C~30–35 mg
Vitamin B6~0.8 mg
Vitamin B12~0.8 mcg
Niacin (B3)~9 mg
Folate~45–50 mcg
Vitamin K~20 mcg