Skillet Chicken and Zucchini With Charred Scallion Salsa

Ingredients

• 4 bone-in, skin-on chicken breasts (Use medium breasts, about 3 to 3½ pounds total; bring to room temperature.)
• kosher salt (To taste; season the chicken and zucchini generously.)
• black pepper (To taste.)
• 2 tbsp canola or grapeseed oil (For searing the chicken.)
• 1.5 lb zucchini (About 3 to 4 medium zucchini; quarter lengthwise, then halve crosswise.)
• 0.25 cup fresh lime juice (About 2 limes.)
• 1 jalapeño (Thinly sliced; seed it if you prefer less heat.)
• 1 bunch scallions (About 7 or 8 scallions; trim and halve crosswise.)
• 1 cup fresh cilantro (Roughly chopped.)
• 0.25 cup olive oil (For the salsa.)
• 0.5 tsp light brown sugar (Stir into the salsa until dissolved.)
• flaky sea salt (Optional, for finishing.)

Steps

1. 1

   Heat the oven to 400°F (200°C). 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.

4. 4

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

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) in the thickest part.

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.

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.

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.

Notes

Seasonal quick-roasting vegetables such as cherry tomatoes or asparagus can replace the zucchini. Basil can replace the cilantro, or the two herbs can be combined. Steamed rice is a suitable accompaniment.

Nutrition per serving

• main
• one-pot
• skillet
• roasted
• chicken
• gluten-free
• high-protein
• weeknight dinner