Crispy Scallion Ginger Chicken with Smashed Zucchini
Crispy chicken with deeply golden skin, zucchini roasted until tender with caramelized edges, and a warm scallion ginger oil that brings everything together with just enough richness and lift. The sauce soaks into the chicken and catches in the crevices of the zucchini, giving you flavor in every bite without needing anything extra. This is simple, satisfying, and exactly the kind of dinner that makes a sheet pan feel like enough.
Servings: Four
INGREDIENTS
8 bone-in, skin-on chicken thighs
2 tablespoons tamari
1 tablespoon rice vinegar
1 teaspoon honey
2 large zucchini
1 tablespoon olive oil
Scallion-Ginger Oil
1/4 cup scallions, thinly sliced
1 tablespoon fresh ginger, finely grated
3 tablespoons olive oil
1 teaspoon sesame oil
PREPARATION
Marinate chicken: In a shallow dish, whisk 2 tablespoons tamari, 1 tablespoon rice vinegar, and 1 teaspoon honey. Add chicken and turn to coat. Marinate in the refrigerator for at least 20 minutes or up to 8 hours.
Preheat oven: Set oven to 425°F (220°C). Line a sheet pan with parchment.
Smash zucchini: Trim ends. Place each zucchini on a cutting board and press firmly with bottom of a jar or pan until flattened to about 1/2 inch thick but still intact. Tear larger ones into 2 to 3 pieces if needed or cut into chunks. Transfer to sheet pan, drizzle with 1 tablespoon olive oil, and season well with salt and pepper.
Roast chicken and zucchini: Remove chicken from refrigerator. Place skin-side up on other side of sheet pan. Season with a little salt and pepper. Roast 30 to 35 minutes (check at 30) until skin is crisp and internal temperature reaches 175°F (80°C).
Make scallion-ginger oil: Place scallions and ginger in a heatproof bowl. Add a pinch of salt. Heat 3 tablespoons olive oil in a small saucepan over medium heat until shimmering, then carefully pour over scallion mixture. Stir in 1 teaspoon sesame oil and let sit.
Plate: Spoon scallion-ginger oil over chicken and zucchini. Adjust with additional salt if needed and serve immediately.
Notes:
Zucchini can be removed early and tented with foil if finished before the chicken.
If the scallion-ginger oil tastes flat, add 1 to 2 teaspoons rice vinegar or a squeeze of lemon just before serving to brighten it.
Zucchini should be flattened enough to create rough edges but still hold together. Those edges brown and give it texture.
Scallion-ginger oil can be made ahead and stored in the refrigerator. Bring to room temperature or gently warm before serving.
