Name: Pan-Seared Chicken and Zucchini | Epicurious
Cook time: 40 minutes
Total time: 40 minutes
Yield: 2 servings
Ingredients: 3 small zucchini or summer squash (about 1 lb.); 1 1/2 tsp. kosher salt, divided; 7 Tbsp. extra-virgin olive oil, divided; 4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears); 1/4 tsp. freshly ground black pepper; 3 garlic cloves, thinly sliced; 1 Fresno chile, thinly sliced; 1/4 cup Castelvetrano olives, smashed, pits removed, torn; 1 Tbsp. oregano leaves; 1 tsp. finely grated lemon zest; Lemon wedges (for serving)

Photo of PanSeared Zucchini and Crispy Chicken Thighs on a plate with a fork.

Photo by Joseph De Leo, Food Styling by Anna Stockwell

This recipe will amaze the zucchini-averse and anyone who thinks they’ve had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you’ll love zucchini forever.

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