Crispy Pan-Seared Chicken and Courgette with Olives and Lemon

Ingredients for Crispy Pan-Seared Chicken and Courgette with Olives and Lemon

• 3 small courgette or summer squash (about 450g .)

• 1 1/2 colheres de chá de sal kosher, dividido

• 110ml de azeite de oliva extra-virgem, dividido

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

• 1/4 colher de chá de pimenta-do-reino moída na hora

• 3 dentes de alho, fatiados finamente

• 1 Fresno chilli, thinly sliced

• 40g Castelvetrano olives, smashed, pits removed, torn

• 1 tablespoon oregano leaves

• 1 colher de chá de raspas de limão finamente raladas

• Fatias de limão (para servir)

Cut courgette in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss courgette and 1 teaspoon salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).

Meanwhile, coat a large cast-iron skillet with 1 tablespoon oil. Season chicken on all sides with 1/4 teaspoons pepper and remaining 1/2 teaspoons salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10–12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).

Arrange courgette (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6–8 minutes. Turn and continue to cook until skin side is browned, 2–3 minutes. Transfer to platter with chicken.

Heat garlic and remaining 6 tablespoons oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3–4 minutes. Add chilli and olives and cook, stirring occasionally, until chilli starts to sizzle and brown slightly, 2–3 minutes. Remove from heat and stir in oregano and lemon zest.

Spoon garlic oil over courgette and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.

Aviso Legal

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