Sheet Pan Roasted Chicken Thighs with Summer Squash

 

This is so easy and delicious. Don’t add the bread or pitas if you don’t want to. The roasted lemon juice drizzled over the chicken and veggies, along with the green onion/parsley mixture, makes this bright and delicious. Barb L.

Serves: 4 (1 thigh per person)

4 slices French bread, cut into ½-inch cubes (about 1 cup) or 2 large pitas, cut into 1” cubes, optional

3 tsp Flying Olive Lemon, Gremolata, or a Mild-Medium Extra Virgin Olive Oil, divided

1 Tbsp freshly grated Parmesan cheese

1 tsp freshly grated lemon zest

¼ tsp red chili flakes

¼ tsp dried oregano

¼ tsp freshly ground black pepper

½ tsp kosher salt, plus ¼ teaspoon

1½ pounds skin-on, bone-in chicken thighs, about 6 thighs

2 small zucchini, sliced into ½-inch rounds

2 small yellow squash, sliced into ½-inch rounds

2 lemons, quartered

3 tbsp green onions, finely chopped, about 1/4 cup

1 freshly chopped parsley

Directions:

Place an oven rack in the center of the oven and preheat the oven to 450°F. Place a large sheet pan in the oven to preheat.

In a bowl, toss the bread cubes or pita pieces with 2 ½ tsp Flying Olive EVOO of Choice and the Parmesan cheese. Take the sheet pan out of the oven (careful, it’s HOT). Scatter the bread or pita pieces around the sides of the sheet pan.

Combine the lemon zest, chili flakes, oregano, pepper, and ½ tsp salt. Sprinkle liberally over the tops of the chicken thighs. Place the thighs, skin-side down, on the sheet (careful, it’s HOT) pan. Move the bread or pita pieces to the sides. Roast the chicken and croutons for 10 minutes. After 8-10 minutes, check to be sure the croutons/pita pieces aren’t burning. When the croutons/pita pieces are golden, remove the sheet from the oven and turn the chicken skin-side up. Scatter the zucchini, squash, and lemon quarters over the croutons on the pan, sprinkle with ¼ tsp of salt, and drizzle with ½ tsp Flying Olive EVOO of Choice.

Return the tray to the oven and continue to roast until the vegetables are golden. An instant read thermometer inserted into the thickest part of the thighs should read 165° F, about 15-20 minutes.

To serve, transfer the chicken and vegetables to a large platter, squeeze all but 4 of the roasted lemon quarters over everything, and sprinkle with the scallions and parsley. Serve the additional lemons on the side.

Inspired by a recipe by Giada De Laurentiis

Submitted by Barb L.