Description
A perfect recipe for using summer squash and zucchini. Double the chimichurri recipe too!
Ingredients
Scale
- 2–4 bone-in skin-on chicken breasts
- salt and pepper
- 2–3 tablespoons salted butter
- 1 small bag of heirloom potatoes
- 1 sweet potato, sliced in bite sized pieces
- 1 zucchini, sliced
- 1 summer squash, sliced
Lemon Basil Chimichurri
- 1/3 cup olive oil
- 3 tablespoons prosecco balsamic vinegar
- 1 lemon, zest + juice
- 14–18 basil leaves, chopped finely
- 2 heaping tablespoons fresh parsley, chopped finely
- 1 large pinch red pepper flakes
- salt and pepper
Instructions
- Preheat your oven to 425F and turn the heat to high over a cast iron pan or heavy duty saucepan.
- Sprinkle the chicken liberally with salt and pepper on both sides. When the pan is hot, place the chicken skin side down and cook for 4 minutes or until the skin is very crispy brown and flip over. Place the pan with the chicken in the oven for 10 minutes.
- Arrange the heirloom and sweet potatoes on a sheet pan with 2-3 tablespoons salted butter. Sprinkle everything with salt and pepper. When the chicken is finished with the 10 minutes of cooking. Remove it from the oven. Using tongs transfer the chicken to the pan with the potatoes, nestle it in so there is not potatoes under the chicken. Place in the oven for 20 minutes.
- Meanwhile, make the lemon basil chimichurri by combining all the ingredients into a bowl. Whisk or use a fork to mix everything together.
- Using the same pan you seared the chicken in, sauté the zucchini and summer squash over high heat until the sides are browned. Place the squash on the sheet pan with the chicken and potatoes.
- Drizzle everything with the chimichurri and serve more at the table.
Notes
The number of chicken breasts depends on how many people are eating. We had 3 guests, so 2 bone-in breasts were enough.
- Prep Time: 5
- Cook Time: 35
- Category: chicken
- Method: oven
- Cuisine: dinner