Roasted Chicken and Zucchini With Caper-Basil Vinaigrette

Ingredients

• 1.5 lb zucchini or yellow summer squash (3 to 6 squash, very thinly sliced)
• 2 shallots (large, very thinly sliced (about 2 cups))
• 5 garlic cloves (thinly sliced)
• 8 fresh oregano sprigs
• 10 anchovy fillets (finely chopped)
• 2 tsp fennel seeds (roughly crushed)
• 2 tsp Aleppo chile flakes (or 1 tsp crushed red pepper flakes)
• 4 tbsp olive oil (divided)
• fine sea salt (to taste)
• freshly ground black pepper (to taste)
• 6 whole chicken legs (about 3.75 lbs)
• 0.5 cup white balsamic vinegar (or 1/2 cup rice vinegar mixed with 1.5 tsp sugar)
• 1 shallot (large, very thinly sliced (1 cup loosely packed))
• 1 garlic clove (crushed)
• 0.333 cup capers (drained and roughly chopped)
• 1 tbsp fresh oregano leaves (roughly chopped)
• 1 cup fresh basil leaves (packed, thinly sliced)

Steps

1. 1

   Heat the oven to 425 degrees Fahrenheit.

2. 2

   Prepare the zucchini base: Add the thinly sliced zucchini, 2 sliced shallots, 5 sliced garlic cloves, oregano sprigs, chopped anchovies, crushed fennel seeds, chile flakes, and 3 tablespoons of the olive oil to a parchment-lined rimmed baking sheet or 12-by-16-inch roasting pan.

3. 3

   Season the zucchini mixture with 1/2 teaspoon of salt and a few grinds of pepper and give everything a good mix to coat evenly.

4. 4

   Roast the zucchini mixture for 15 to 18 minutes, until the zucchini and shallots have softened and started to color around the edges.

5. 5

   While the zucchini roasts, rub the chicken legs all over with the remaining 1 tablespoon of olive oil, 1 teaspoon salt, and 1 teaspoon pepper.

6. 6

   Remove the pan from the oven and give the zucchini slices a gentle stir, then nestle the seasoned chicken legs in amongst the vegetables.

7. 7

   Return the pan to the oven and roast for another 45 minutes, until the chicken is golden and cooked through and the zucchini is completely soft, jammy, and charred in places.

8. 8

   Remove from the oven and set aside to rest for 15 minutes.

9. 9

   Meanwhile, make the vinaigrette: In a medium bowl, mix together the white balsamic vinegar, 1 tablespoon olive oil, the remaining sliced shallot, crushed garlic, chopped capers, chopped oregano, 1/4 teaspoon salt, and more pepper.

10. 10

    When ready to serve, fold the sliced basil into the vinaigrette.

11. 11

    Spoon some vinaigrette over each chicken leg, then drizzle a couple of spoonfuls of the liquid portion of the vinaigrette over the zucchini. Serve the remaining vinaigrette on the side.

Notes

A mandoline makes short work of the zucchini slicing, but a sharp knife works too—just ensure slices are very thin to achieve the 'melty' texture. Serve with crusty bread to mop up the juices. If you cannot find white balsamic vinegar, substitute with rice vinegar and 1.5 teaspoons of sugar.

Nutrition per serving

• main
• chicken
• sheet-pan
• roasted
• dinner
• gluten-free
• dairy-free