Crispy pan-seared chicken with zucchini, olives and lemon

Ingredients for Crispy pan-seared chicken and zucchini with olives and lemon

• 450 g courgettes, sliced

• 7.5 g kosher salt, divided

• 105 ml extra-virgin olive oil, divided

• 4 skin-on, boneless chicken thighs (if unavailable, remove bones from skin-on, bone-in thighs with kitchen shears)

• 1.25 g freshly ground black pepper

• 3 garlic cloves, thinly sliced

• 1 Fresno chilli, thinly sliced

• 60 g Castelvetrano olives, smashed, pitted, torn

• 15 g oregano leaves

• 5 g finely grated lemon zest

• lemon wedges (for serving)

How to make Crispy pan-seared chicken and zucchini with olives and lemon

1. Preheat a large frying pan over medium heat.  

2. Cut the zucchini in half lengthwise.  Using the tip of your knife, deeply score the cut sides in a crosshatch pattern, spacing about 1.25 cm apart.  Toss the zucchini with 5 g of salt in a colander set over a bowl.  Let it sit for 10 minutes, then pat dry with kitchen paper, discarding any liquid in the bowl.  

3. Coat the frying pan with 15 ml of oil.  Season the chicken on all sides with 1.5 g of pepper and the remaining 3 g of salt, then arrange it in a single layer in the cold frying pan, skin side down.  Heat over medium and cook undisturbed until the skin is deep golden brown and the chicken is almost cooked through, about 10–12 minutes.  Turn the chicken and continue to cook until fully cooked and lightly browned on the underside, about 5 minutes.  Transfer the chicken to a platter, skin side up.  

4. Arrange the zucchini, cut side down, in the hot chicken fat in the frying pan.  Increase the heat to medium-high and cook until the surfaces are charred, about 6–8 minutes.  Turn the zucchini and continue to cook until the skin side is browned, about 2–3 minutes.  Transfer to the platter with the chicken.  

5. Heat the garlic and the remaining 90 ml of oil in a small saucepan over medium heat until the garlic is sizzling and just beginning to brown, about 3–4 minutes.  Add the chilli and olives, cooking and stirring occasionally until the chilli starts to sizzle and brown slightly, about 2–3 minutes.  Remove from heat and stir in the oregano and lemon zest.  

6. Spoon the garlic oil over the zucchini and chicken.  Squeeze some lemon juice over the dish and serve with additional lemon wedges alongside.  

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.