Ingredients
1 ¾
pounds bone-in, skin-on chicken thighs and drumsticks
Salt and freshly ground black pepper
1 ¼
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)
¼
teaspoon red-pepper flakes, plus more for serving
3
tablespoons extra-virgin olive oil, plus more as needed
Lemon wedges, for serving
½
cup torn fresh basil leaves, for serving
Preparation
- 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.
- 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.
- 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.