Crispy Chicken With Zucchini and Shallots Recipe (4 Ingredients)

Name: Crispy Chicken With Zucchini and Shallots
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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)

All you need for a delicious dinner is one pot and four ingredients, plus a little oil and a little salt and pepper. Featuring meltingly tender zucchini and shallots flavored by garlic-infused schmaltz and incredibly crispy chicken thighs, it’s a surprisingly delicious dish for such a humble ingredient list.

2 Quick Tips for Making Easy One-Pot Baked Chicken

Don’t skip brining the zucchini. Salting and draining the zucchini releases some of its moisture so it can brown better in the skillet. It also prevents the excess water from sogging up the rest of the dish and adds flavor to the veggies. Bonus: the 10-minute process happens in the background while you crisp the chicken thighs on the stovetop.
For the crispiest chicken, use medium heat. For incredibly crispy and delicious chicken thighs, don’t crank up the heat—medium is where it’s at. The long cook time helps to render out the fat more evenly, yielding crispy goodness.

Easy Recipe Variations on Crispy Chicken with Zucchini

If you’re swimming in summer squash, you can use a mix of zucchini and yellow squash.
You can substitute boneless, skinless chicken thighs. They won’t take as long to brown and you won’t get the deliciously crispy skin.
Give the dish a final flourish with a sprinkle of Parmesan cheese or a drizzle of hot honey.

serving of crispy chicken thighs with zucchini and shallots on a plate at a table serving with a dutch oven (with more chicken), a glass of water, and utensils on a kitchen napkin — Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Chicken Thigh Dinners

Crispy Chicken With Zucchini and Shallots

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Servings 4 servings

This recipe was developed by Julia Levy.

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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)

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 Daley

Simply 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 Daley

Simply 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 Daley

Simply 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.

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Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Nutrition Facts (per serving)
423	Calories
26g	Fat
12g	Carbs
40g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	423
% Daily Value*
Total Fat 26g	33%
Saturated Fat 7g	36%
Cholesterol 201mg	67%
Sodium 913mg	40%
Total Carbohydrate 12g	4%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 40g
Vitamin C 22mg	112%
Calcium 65mg	5%
Iron 3mg	15%
Potassium 932mg	20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.