Grilled Chicken Thighs with Zucchini, Potatoes, and Lemon-Parsley Dressing
Get weekly recipes and ingredients delivered.
Ingredients & Equipment
What we send
- 8 ounceszucchini
- 12 ouncesYukon Gold potatoes
- 1/8 ounceparsley
- 1red onion
- 4chicken thighs
- 1 teaspoonItalian dried herb mix
- 1 clovegarlic
What You’ll Need
- olive oil
- kosher salt
- black pepper
- grill or grill pan (optional)
- baking sheet
Preheat grill to medium heat. Preheat oven to 450°F. Rinse all produce. Cut zucchini crosswise into ¼-inch rounds, discarding ends. Halve potatoes lengthwise; cut lengthwise into ½-inch slices, then cut lengthwise again into ½-inch fries. Finely chop parsley leaves and stems. Halve lemon. Peel onion, halve, and cut into ½-inch slices.
Pat chicken very dry with paper towel and rub all over with 2 teaspoons olive oil, ½ teaspoon salt, and pepper as desired. When grill is just smoking, add chicken skin-side down and cook until skin is lightly charred, 10-14 minutes (it will finish cooking in Step 5).
While chicken cooks, on a baking sheet, toss zucchini, potatoes, and onion with Italian dried herb mix, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Arrange in a single layer and roast until potatoes are crisp and golden and vegetables are tender, 17-20 minutes.
Make lemon-parsley dressing
While vegetables roast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. In a small bowl, whisk together parsley, juice of 1 lemon, garlic paste, 2 tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine.
Once skin is lightly charred, flip chicken on grill; continue cooking until chicken is cooked through, 10-14 minutes more. Transfer grilled chicken thighs to a plate and spoon over 1 tablespoon lemon-parsley dressing, reserving remainder for the next step.
Plate grilled chicken thighs
Divide roasted vegetables and grilled chicken thighs between serving plates. Spoon over remaining lemon-parsley dressing. Enjoy!