I'm going to say right off the bat that this isn't a glamorous recipe. Chicken thighs and summer squash aren't fancy. But when roasted together in one pan (how easy is that?) and served with lemon juice and fresh basil, this summer dish gets kicked up a few notches.
I use chicken thighs because they stay moist even after high-heat roasting. Leaving the skin on while the chicken cooks and removing it when serving guarantees that the meat won't dry out in the hot oven.
Don't be shy with the lemon juice. It adds a citrus tang, and the aroma of fresh basil epitomizes summer. A simple green salad completes a healthy dinner that you'll return to again and again.
1 1/2 lb. bone-in, skin-on chicken thighs
1 1/4 lb. zucchini and/or yellow squash, sliced into 1-inch chunks (about 5 cups)
2 garlic cloves, minced
2 tsp. dried oregano or mint
1/4 tsp. red pepper flakes, plus more for serving
2 Tbsp. olive oil
Lemon wedges, for serving
1/2 cup torn fresh basil leaves, for serving
Heat oven to 425 degrees F. Pat chicken dry with paper towels and season all over with salt and pepper. Place zucchini on a rimmed baking sheet and season with a little more salt and pepper.
In a small bowl, combine garlic, oregano or mint and red pepper flakes. Whisk in oil. Add chicken to 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, about 30 to 40 minutes.
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.