Crispy Chicken Thighs With Charred Zucchini

Time: 1hour 

Burn the vegetables. It enhances the flavor of a variety of brassicas, including broccoli, cabbage, and summer squash like zucchini. Zucchini can occasionally be a bit bland, but charring caramelizes the natural sugars found in the vegetable, boosting their sweetness and bringing out a hint of smokey taste. The pumpkin seed dressing can be made entirely in a blender while the chicken finishes cooking in the oven, making this the ideal, flavorful weekday meal. This sauce is fantastic over a wedge of iceberg or as a dip for potato chips. It performs all the functions of a green goddess dressing while being significantly lighter.

 

INGREDIENTS

Yield:

4  servings

4 bone-in, skin-on chicken thighs (about 1½ pounds)

Kosher salt

3 medium zucchini, halved lengthwise

¼ cup raw pumpkin seeds

Tender cilantro sprigs, for garnish

FOR THE SAUCE

½ cup buttermilk

¼ cup raw pumpkin seeds

1 cup torn tender cilantro stems and leaves

1 garlic clove

1 jalapeño, stemmed (and seeded, if preferred)

3 tablespoons lemon juice (from 1 lemon)

1 teaspoon kosher salt (such as Diamond Crystal)

TO SERVE

Plain white rice.

PREPARATION 

Step 1

Heat oven to 400 degrees. Use a paper towel to pat both sides of the thighs until dry. Generously season the chicken thighs all over with kosher salt. On a plate, season the cut sides of the zucchini with salt and let sit.

Step 2

Place the thighs skin side down in a medium or large oven-safe skillet and turn the heat to medium. Cook, undisturbed, until the fat on the chicken skin has rendered, the thighs release easily from the pan, and the skin is a golden brown with splotches of dark brown, about 15 minutes. Flip the thighs over and cook until the other side is golden brown, about 5 minutes.

Step 3

Transfer the chicken, skin side up, to a plate. Return the pan to medium heat. Pat the zucchini dry and place cut side down in the pan and press down firmly with a spatula. Cook until deeply charred in spots, about 3 minutes, then flip. Add ¼ cup water and scrape up any browned bits with a stiff spatula or wooden spoon. Place the thighs (and any juices) on top of the zucchini, skin side up. Scatter the pumpkin seeds around the pan and transfer skillet to the oven. Roast until thighs are cooked through, about 15 minutes.

Step 4

While the chicken roasts, make the sauce: To a blender, add the buttermilk, pumpkin seeds, cilantro, garlic, jalapeño, lemon juice and salt; blend until smooth.

Step 5

Scatter cilantro on top of the chicken and finish with a light drizzle of sauce. Serve with rice and the rest of the sauce on the side.