Crispy Chicken Thighs Over Melted Zucchini
Ingredient
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8 cups loosely packed zucchini ribbons (from about 1 1/2 pounds zucchini)
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2 teaspoons kosher salt, divided
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1 teaspoon freshly ground black pepper
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4 (8-ounce) bone-in, skin-on chicken thighs
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2 teaspoons olive oil
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1 large Vidalia or other sweet onion (about 13 ounces), vertically sliced
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4 garlic cloves, thinly sliced
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1 tablespoon chopped fresh thyme, plus more for garnish
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4 cups cooked quinoa
Direction
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Preheat oven to 450°F. Combine zucchini and 1 teaspoon salt in a colander; let stand until ready to use.
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Combine pepper and remaining 1 teaspoon salt; sprinkle evenly over both sides of chicken thighs. Heat a 10-inch ovenproof skillet or sauté pan over medium. Add oil to pan; swirl to coat. Add chicken to pan, skin side down. Cook until skin is browned and crisp, about 10 minutes. Flip chicken thighs; cook 6 minutes. Remove chicken from pan (chicken will not be fully cooked).
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Add onion, garlic, and thyme to drippings in pan. Cook over medium, stirring occasionally and scraping any browned bits from bottom of pan, until onion is crisp-tender, about 5 minutes.
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Drain zucchini on several layers of paper towels; squeeze gently to remove excess moisture. Add zucchini to onion mixture in pan; toss with tongs to combine. Nestle chicken into zucchini mixture. Place pan in preheated oven; cook until a thermometer inserted in thickest part of chicken registers 165°F, 13 to 15 minutes. Serve chicken and zucchini over quinoa; garnish with thyme, if desired.
