A sizzle fills the kitchen as the skin of the chicken thighs crisps up perfectly, releasing a tantalizing aroma that promises a delicious meal ahead. This Crispy Chicken with Blistered Zucchini and Herby Green Sauce comes together in roughly 30-40 minutes, relying on technique to ensure a satisfying crunch and fresh, vibrant flavors. The blend of the herby green sauce enhances the dish, making every bite a delightful experience.
This recipe is perfect for weeknight dinners or a weekend gathering with friends and family. For those who enjoy a make-ahead approach, the herby green sauce can be prepared in advance and stored for up to 3 days in the fridge.
Why You’ll Love This Recipe
- The chicken thighs develop an irresistibly crispy skin that contrasts with their juicy meat.
- Blistered zucchini adds a tender yet caramelized texture, enhancing the dish’s depth.
- The vibrant herby green sauce brightens each bite with fresh flavor.
- Quick cooking times make it ideal for busy weeknights.
What You’ll Need
Gather everything you need for this delightful meal.
For the Chicken
- 4 skin-on, boneless chicken thighs*
- Olive oil as needed
For the Vegetables
- 4 large courgettes (600g), cut at an angle for varied shapes
- 1 large clove garlic, finely sliced
- 1 green chilli, finely diced (seeds removed)
For the Greens
- 100g greens (cavalo nero, kale, chard, or baby spinach), washed and chopped
- 20g fine herbs (basil, mint, parsley, or dill), chopped (I used parsley and dill)
- Juice and zest of 1 lemon
For the Grains
- 3 cups cooked grain of choice (giant couscous, barley, spelt, quinoa, or rice)
For the Sauce
- 4 tbsp thick Greek yoghurt
*Note: Skin-on thighs give the best crispiness.
Italicized notes: Consider switching grains based on preference.
Substitutions & Swaps
- Use skinless thighs for less fat.
- Substitute zucchinis with any seasonal squash.
- Replace Greek yoghurt with any creamy alternative.
- Fresh herbs can be mixed or swapped based on availability.
How to Make It
Get ready to cook a wonderfully crispy chicken dish!
1. Prepare the Chicken
Generously salt the chicken thighs and lightly coat them in a little oil.
2. Cook the Chicken
Place a stainless steel or cast iron frying pan onto the stovetop. Put the thighs skin-side down into the cold pan, then turn the heat to medium-low. Place a weight on top of the chicken to ensure maximum contact with the pan for crispiness. Cook for about 10-12 minutes until the skin is golden brown. Drain off any excess fat if needed before reserving it for later.
3. Prep the Vegetables
While the chicken cooks, cut the courgettes, wash the greens, and prepare the garlic and chilli. If using sturdier greens, strip the leaves from their stems, finely chop the stems, and thinly slice the leaves.
4. Flip the Chicken
Check the chicken for a deep golden crisp. Flip the thighs to cook the other side for an additional 2 minutes, then remove from the pan and keep warm.
5. Sauté the Courgettes
Increase the heat and add courgettes in a single layer. Cook without stirring until one side is a deep golden brown. Season with salt and pepper, then remove from the pan.
6. Deglaze the Pan
Pour in about 30ml of water and scrape up the browned bits from the pan. Toss this chickeny liquid with your cooked grains for added flavor.
7. Cook the Greens
Wipe the pan clean, add a bit of olive oil (or reserved chicken fat), and sauté the chopped stems and garlic until soft. Then add the leaves and chilli, cooking until wilted.
8. Make the Herby Green Sauce
Transfer the sautéed greens mixture to a food processor, adding the herbs and lemon zest. Blend until chunky, adjusting consistency with olive oil until it’s thick, similar to pesto.
Alternative method: Finely chop the greens and herbs without a processor and mix with olive oil.
9. Season the Sauce
Season the green sauce with salt and pepper to taste.
10. Combine and Serve
Mix 2-3 tablespoons of the green sauce through your cooked grains, adding salt, pepper, and a squeeze of lemon juice. Stir in the blistered courgettes.
Plate the grains and courgettes, then top with the crispy chicken, a spoonful of Greek yoghurt, and a dollop of the remaining green sauce. Enjoy!
How to Store It
Fridge: Store in an airtight container for up to 3 days.
Freezer: No, the chicken may lose texture.
Reheat: Warm in the microwave for 1-2 minutes.
Tips for Best Results
- Pat the chicken dry before salting for extra crispiness.
- Don’t overcrowd the pan when cooking courgettes for even blistering.
- Adjust sauce thickness to your liking by controlling the amount of olive oil.
- Reserve extra sauce for dipping or drizzling on leftovers.
Serving Suggestions
- Pair with a fresh garden salad for a light meal.
- Serve alongside crusty bread to soak up the sauce.
- Great for meal prep—divide into portions for lunches.
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