Crispy Chicken Thighs with Roasted Zucchini & Aromatic Herbs

1. Preheat the Oven

Begin by preheating your oven to 425°F, ensuring it gets nice and hot to crisp up the chicken skin beautifully.

2. Prepare the Chicken

Next, prepare the chicken by patting it dry with paper towels. This step is crucial as it helps achieve that crispy skin everyone loves. Season the chicken generously with salt and freshly ground black pepper.

3. Prepare the Zucchini

While the chicken absorbs the seasoning, turn your attention to the zucchini. Slice the zucchini into 1-inch chunks and spread them out on a rimmed sheet pan. Season them lightly with salt and black pepper.

4. Combine Garlic and Herbs

In a small bowl, combine the finely grated garlic, dried mint or oregano, cracked coriander seeds (if using), red-pepper flakes, and extra-virgin olive oil. Whisk these ingredients together until well combined.

5. Coat Chicken and Zucchini

Pour the garlic and herb mixture over the chicken and zucchini on the sheet pan. Toss everything together until the chicken and zucchini are well coated, then spread them out in a single layer.

6. Roast

Place the sheet pan in the preheated oven and roast for 30 to 40 minutes. You'll know it's ready when the chicken skin is golden and crispy, and the zucchini is tender and slightly caramelized.

7. Finish and Serve

Once everything is perfectly roasted, remove the pan from the oven. Squeeze fresh lemon juice over the chicken and zucchini to add a bright, zesty note. Garnish with torn fresh basil leaves for a burst of freshness. Serve with extra lemon wedges and a sprinkle of red-pepper flakes if you like a bit more heat.