Crispy Chicken With Zucchini and Shallots

• doses: 4 servings
• tempo ativo: 10 minutes
• tempo total: 40 minutes

Ingredientes

1 1/4 pounds (3 medium) zucchini, sliced into 1/3-inch-thick rounds (4 cups sliced)

2 teaspoons kosher salt, divided

2 pounds large bone-in, skin-on chicken thighs (4 to 5), excess fat trimmed

1 teaspoon freshly ground black pepper

1 tablespoon olive oil

3 large shallots, peeled and quartered

3 large garlic cloves, thinly sliced

3 (5-inch) thyme sprigs, plus leaves for garnish (optional)

Instruções

Preheat the oven to 425°F.

Salt the zucchini: Toss the zucchini rounds with 1 teaspoon of the salt in a colander placed over a large bowl. Let stand for 10 minutes to draw out excess moisture, then pat dry with paper towels. Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina DaleySimply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Meanwhile, brown the chicken: While the zucchini drains, pat the chicken dry with paper towels and sprinkle evenly with the pepper and the remaining 1 teaspoon of salt. Heat a 12-inch ovenproof or cast-iron skillet over medium heat. Add the oil to the skillet and carefully swirl to coat. Add the chicken, skin-side down, and cook undisturbed until the skin is browned and crisp, 10 to 12 minutes. Flip the chicken thighs and cook until the bottom side is browned, about 3 minutes. Transfer the chicken from the skillet to a plate (the chicken will not be fully cooked). Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina DaleySimply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Cook the vegetables: Add the shallots, cut side down, to the hot skillet. Cook, undisturbed, until starting to brown and soften, about 2 minutes. Add the dried zucchini, garlic, and thyme sprigs, if using. Cook, stirring occasionally, until the zucchini is slightly softened, about 2 minutes. Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina DaleySimply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Bake and serve: Remove from the heat and place the chicken thighs on top of the zucchini mixture, skin-side-up. Bake in the preheated oven until the zucchini is tender and a thermometer inserted into the thickest portion of the thighs registers 170°F, 12 to 15 minutes. Garnish with thyme leaves. Leftovers will keep in an airtight container in the fridge for up to 5 days. To re-crisp the chicken, heat it in an air fryer at 300°F for 5 minutes. Love the recipe? Leave us stars and a comment below! Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina DaleySimply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Informação Nutricional

• Calorias: 423 kcal
• Gordura Total: 26 g
• Gordura Saturada: 7 g
• Gordura Insaturada: 0 g
• Colesterol: 201 mg
• Sódio: 913 mg
• Carboidratos Totais: 12 g
• Fibra Alimentar: 3 g
• Açúcares Totais: 6 g
• Proteína: 40 g