Crispy Pan-Seared Chicken and Zucchini with Olives and Lemon

Ingredients

• •3 whole zucchini
• •1½ tsp kosher salt
• •7 Tbsp extra-virgin olive oil
• •4 pieces chicken thighs
• •¼ tsp black pepper
• •3 cloves garlic
• •1 whole Fresno chile
• •¼ cup Castelvetrano olives
• •1 Tbsp oregano leaves
• •1 tsp lemon zest
• •1 whole lemon

Cooking Instructions

1. 1.

   Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).

   10 min

2. 2.

   Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).

   17 min

3. 3.

   Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.

   11 min

4. 4.

   Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.

   7 min

5. 5.

   Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.

   2 min