Crispy Chicken Thighs With Charred Zucchini

Ingredients

• 1.5 lb bone-in, skin-on chicken thighs (about 4 thighs)
• kosher salt (for seasoning chicken and zucchini)
• 3 zucchini (medium size, halved lengthwise)
• 0.25 cup raw pumpkin seeds (for roasting in the pan)
• 0.5 cup buttermilk (for the sauce)
• 0.25 cup raw pumpkin seeds (for the sauce)
• 1 cup tender cilantro stems and leaves (torn, for the sauce)
• 1 garlic clove (for the sauce)
• 1 jalapeño (stemmed; seeded if preferred)
• 3 tbsp lemon juice (from 1 lemon)
• 1 tsp kosher salt (preferably Diamond Crystal, for the sauce)
• 0.25 cup water (for deglazing the pan)
• tender cilantro sprigs (for garnish)
• plain white rice (for serving)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Use paper towels to pat the chicken thighs thoroughly dry on both sides. Generously season the chicken all over with kosher salt. On a separate plate, season the cut sides of the halved zucchini with salt and let them sit to draw out moisture.

2. 2

   Place the chicken thighs skin-side down in a medium or large oven-safe skillet. Turn the heat to medium. Cook the chicken undisturbed for about 15 minutes. The skin should render its fat, release easily from the pan, and become golden brown with dark brown splotches. Flip the thighs and cook the other side until golden, about 5 minutes.

3. 3

   Transfer the chicken thighs to a plate, skin-side up. Return the skillet to medium heat. Pat the zucchini halves dry with a paper towel, then place them cut-side down into the skillet. Press down firmly with a spatula and cook until deeply charred in spots, about 3 minutes.

4. 4

   Flip the zucchini over. Pour 1/4 cup of water into the pan and use a stiff spatula or wooden spoon to scrape up all the browned bits (fond) from the bottom. Place the chicken thighs and any accumulated juices back into the pan, resting them skin-side up on top of the zucchini.

5. 5

   Scatter 1/4 cup of raw pumpkin seeds around the chicken and zucchini in the skillet. Transfer the skillet to the preheated oven and roast until the chicken is cooked through (internal temperature of 165°F), about 15 minutes.

6. 6

   While the chicken is roasting, prepare the sauce. Combine the buttermilk, 1/4 cup pumpkin seeds, 1 cup torn cilantro, garlic clove, jalapeño, lemon juice, and 1 teaspoon salt in a blender. Blend until completely smooth.

7. 7

   Once the chicken is done, remove the skillet from the oven. Scatter fresh cilantro sprigs over the top and lightly drizzle with some of the pumpkin seed sauce. Serve immediately with plain white rice and the remaining sauce on the side.

Notes

The pumpkin seed dressing is a lighter alternative to Green Goddess dressing and works well as a dip for chips or a salad dressing for iceberg lettuce. Ensure the chicken skin is very dry before cooking to achieve maximum crispiness.

Nutrition per serving

• main
• chicken
• zucchini
• pan-seared
• roasted
• weeknight dinner
• high-protein