One-Pan Crispy Baked Chicken Recipe With Summer Squash Is Farm-to-Table Fresh (6 Ingredients) by Donna John
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When the weather gets hot, dinner needs to be simplified so you're not standing in a hot kitchen for too long. Not only that, but the fewer dishes to wash, the better too (that's any season!). One-pan recipes are the way to go. This one-pan crispy baked chicken recipe with summer squash not only cuts down on cleanup, but uses that summer vegetable that's exploding right now in so many people's garden.
The magic of this farm-to-table baked chicken is that you crisp up the skin before baking, and the vegetables sit on the bottom of the pan soaking up all the deliciousness from the chicken. This low-carb and high-protein recipe has a short budget-friendly shopping list, too. Here is what you'll need from your fridge and pantry: bone-in chicken thighs (check out the health benefits of protein), olive oil, zucchini, yellow crookneck squash (read about the health benefits of squash), onion and green onions.
Cooking Tips: You could use all zucchini or all yellow squash. If you don't like onion, simply leave it out. I used a cast iron skillet for this gluten-free recipe, but if you don't have one, simply cook the chicken for the 10 minutes, then transfer the drippings into a baking dish and add the vegetables then chicken on top.
The golden, juicy baked chicken thighs and tender squash and onions can be a complete dinner, but you can add your favorite side dishes. I served mine with some healthy quinoa.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
Ingredients
- 4 - 6 bone-in chicken thighs
- 2 tablespoons olive oil
- 1 zucchini, sliced
- 1 yellow squash (crookneck), sliced
- 1 onion, sliced
- 2 - 3 green onions, chopped
Here's how to make it:
- Pat the chicken thighs dry with a paper towel. Season on both sides with salt and black pepper. (You could use other chicken pieces, but it will affect cooking time.)
- Heat the olive oil in an ovenproof skillet over medium-high heat. (I used a cast iron skillet.) Put the chicken into the pan, skin side down, pressing to make sure the whole surface of the chicken is touching the pan. Cook, undisturbed, for about 8 to 10 minutes, or until the chicken skin is crispy and golden. (The chicken will not be cooked through it.)
- Remove the chicken to a plate.
- Put the squash and onions into the pan. Stir to coat in the chicken drippings, then spread into a layer. Season with salt and pepper, to taste.
- Put the chicken and any juices on top of the vegetables.
- Bake in a preheated 400-degree F oven for 25 to 30 minutes, or until the chicken is cooked through. Chicken is cooked through at 165 degrees F internal temperature on a food thermometer.
- Serve the chicken with the vegetables. (I like to sprinkle the chicken and vegetables with a little parsley flakes for color.) Store any leftovers in an airtight container in the fridge.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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