Some nights you just don’t feel like putting a whole lot of effort into a dinner, especially if it is for just 1 or 2 people. That’s where these one-pan wonder meals come in handy. In less than an hour, with a minimum of ingredients, you are enjoying juicy chicken with ultra-crispy skin full of flavor, accompanied by caramelized zucchini.
For this simple weeknight recipe, chicken thighs are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven’s heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth.
This recipe comfortably serves two, but if you’re feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you’ve got a summery meal that’s fresh, full of flavor and an absolute snap to make.
Our changes included amping up the amount of chicken from 1 3⁄4 to just over 2 pounds (4 bone-in thighs). The original recipe indicates there is no need to turn anything once in the oven. However, we found that the zucchini slices, especially those around the edges, became too charred on the one side, therefore we suggest you turn after 20 minutes. The 1⁄2 cup of fresh basil was overkill, and even though we love the herb, 1⁄4 cup seemed like plenty.
Sheet-Pan Chicken with Zucchini and Basil
Ingredients
- 2 lbs. bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 1¼ lbs. zucchini, sliced into 1-inch chunks
- 2 fat garlic cloves, finely grated, passed through a press or minced
- 2 tsp. dried mint or oregano
- 1 tsp. coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife (optional)
- ¼ tsp. red-pepper flakes, plus more for serving
- 3 Tbsp. extra-virgin olive oil, plus more as needed
- Lemon wedges, for serving
- ¼-½ cup torn fresh basil leaves, for serving
Directions
- Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and ½ teaspoon black pepper.
- In a large bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken and zucchini to the same bowl and toss until well coated.
- Spread chicken, skin-side up and zucchini in a single layer onto a rimmed baking sheet, and roast until chicken is cooked through and zucchini is browned and caramelized, 35 to 40 minutes. Turn the zucchini slices after 20 minutes.
- Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.
Adapted from a recipe by Melissa Clark for NYTimes
Accounting for Taste 