Sheet-Pan Chicken With Zucchini and Basil

Name: Sheet-Pan Chicken With Zucchini and Basil
Total time: 40 min
Ingredients: 1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks; Salt and freshly ground black pepper; 1 1/4 pounds zucchini, sliced into 1-inch chunks (about 5 cups); 2 fat garlic cloves, finely grated, passed through a press or minced; 2 teaspoons dried mint or oregano; 1 teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife (optional); 1/4 teaspoon red-pepper flakes, plus more for serving; 3 tablespoons extra-virgin olive oil, plus more as needed; Lemon wedges, for serving; 1/2 cup torn fresh basil leaves, for serving

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Total: 40 minutes

Servings: 2.5

Cost: $17.63 /serving

Author : Melissa Clark

basil chicken zucchini

Sheet-Pan Chicken With Zucchini and Basil

Instructions

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Step 1

Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet-pan, and season with a little more salt and pepper.

Step 2

In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don’t need to turn anything.

Step 3

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.

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