Crispy Pan-Seared Chicken and Zucchini with Olives and Lemon Recipe

Name: Crispy Pan-Seared Chicken and Zucchini with Olives and Lemon
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 2 servings
Ingredients: 3 small zucchini or summer squash (about 1 lb.); 1 1/2 tsp. kosher salt, divided; 7 Tbsp. extra-virgin olive oil, divided; 4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears); 1/4 tsp. freshly ground black pepper; 3 garlic cloves, thinly sliced; 1 Fresno chile, thinly sliced; 1/4 cup Castelvetrano olives, smashed, pits removed, torn; 1 Tbsp. oregano leaves; 1 tsp. finely grated lemon zest; Lemon wedges (for serving)

Ingredients

3 small zucchini or summer squash (about 1 lb.)
1 1/2 tsp. kosher salt, divided
7 Tbsp. extra-virgin olive oil, divided
4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears)
1/4 tsp. freshly ground black pepper
3 garlic cloves, thinly sliced
1 Fresno chile, thinly sliced
1/4 cup Castelvetrano olives, smashed, pits removed, torn
1 Tbsp. oregano leaves
1 tsp. finely grated lemon zest
Lemon wedges (for serving)

PREP TIME 40m	COOK TIME 40m	TOTAL TIME 1h20m
YIELD 2 servings

Instructions

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