Skillet Chicken and Zucchini With Charred Scallion Salsa

Steps

1. 1

   Heat the oven to 400°F (200 °C) (200°C (400 °F)). Pat the chicken very dry with paper towels, then season it generously on all sides with kosher salt and black pepper.

2. 2

   Heat the canola or grapeseed oil in a 12-inch cast-iron pan or another large ovenproof skillet over medium-high heat. Wait until the oil shimmers.

3. 3

   Place the chicken in the skillet skin-side down. Cook it undisturbed for 5 to 7 minutes, until the skin is crisp and deep golden brown.

   Start 7-minute timer
4. 4

   Turn the chicken and cook the second side for about 5 minutes. Transfer the chicken to a plate.

   Start 5-minute timer
5. 5

   Remove the skillet from the heat. Add the zucchini and stir it through the rendered chicken fat until coated. Season with salt and pepper.

6. 6

   Arrange the zucchini in an even layer in the skillet; some overlap is acceptable. Return the chicken to the pan skin-side up, placing it on top of the zucchini.

7. 7

   Transfer the skillet to the oven and roast for 15 to 20 minutes, until the chicken is cooked through and reaches 165°F (74 °C) (74°C (165 °F)) in the thickest part.

   Start 20-minute timer
8. 8

   While the chicken roasts, make the salsa. In a medium bowl, stir together the lime juice and sliced jalapeño, then set the mixture aside.

9. 9

   Heat a large skillet over medium heat. Add the scallions and cook, tossing frequently, for 4 to 6 minutes, until they begin to brown and develop charred spots.

   Start 6-minute timer
10. 10

    Remove the scallions from the skillet and let them cool until they are comfortable to handle. Finely chop them, then toss them with the lime-and-jalapeño mixture.

11. 11

    Add the chopped cilantro, olive oil, and brown sugar to the scallion mixture. Stir until the sugar dissolves, then season the salsa to taste with salt.

12. 12

    Remove the chicken from the oven and transfer it to a plate or cutting board. Let it rest for about 5 minutes. If you want the zucchini more golden, return the skillet to the oven while the chicken rests.

    Start 5-minute timer
13. 13

    Slice the chicken if desired, or serve it on the bone. Drizzle a few spoonfuls of salsa over the chicken and finish with flaky sea salt if desired. Serve the remaining salsa at the table.