Crispy Chicken Thighs With Summer Veggies

Step 1

Preheat oven to 425°F. Heat 2 teaspoons of the oil in a large cast-iron skillet over medium-high. Season chicken with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place chicken, skin-side down, in skillet. Cook until skin in browned and crisp, 5 to 8 minutes. Remove skillet from heat, and transfer chicken to a plate.

Step 2

Add garlic, peppers, potatoes, and zucchini to skillet, gently stirring to coat in rendered fat. Season vegetables with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and top with chicken, skin-side up. Bake in preheated oven until a thermometer inserted in thickest portion of chicken registers 160°F and vegetables are tender, about 20 minutes.

Step 3

Meanwhile, toss together parsley, basil, and olives in a medium bowl. Squeeze lemon wedges over herb mixture, and drizzle with remaining 1 tablespoon oil. Serve herb salad over chicken and vegetables.