Description
A delicious and easy meal combining juicy chicken thighs with tender zucchini and sweet shallots, all cooked to perfection with a crispy skin.
Ingredients
- Chicken thighs: 4 pieces (bone-in, skin-on)
- Zucchini: 2 medium, sliced into half-moons
- Shallots: 2 large, sliced
- Olive oil: 3 tablespoons
- Garlic: 4 cloves, minced
- Fresh thyme: 1 tablespoon (or 1 teaspoon dried thyme)
- Salt: to taste
- Black pepper: to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Pat the chicken thighs dry with paper towels and season with salt and black pepper.
- In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat and cook the sliced shallots for 2-3 minutes.
- Add the sliced zucchini and minced garlic, sauté for an additional 3-4 minutes, then season with salt, black pepper, and thyme.
- Remove the vegetables from the skillet and set aside.
- Add the remaining tablespoon of olive oil to the skillet and increase the heat to medium-high.
- Place the chicken thighs skin-side down in the skillet and sear for 5-7 minutes until golden brown and crispy.
- Flip the chicken thighs and cook for an additional 2 minutes.
- Add the sautéed zucchini and shallots back into the skillet around the chicken.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from the oven, let it rest for a few minutes, then serve with pan juices drizzled over the top.
Notes
- Opt for bone-in, skin-on thighs for juiciness and flavor.
- Choose medium-sized zucchini for better texture.
- Don’t overcrowd the skillet when cooking vegetables.
- Always taste and adjust seasoning as needed.
Nutrition
- Serving Size: 1 chicken thigh with vegetables
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Crispy Chicken, Zucchini, Shallots, Easy Recipe, Healthy Meal