Ingredients
4 chicken thighs and 4 drumsticks
extra-virgin olive oil
kosher salt
Freshly ground black pepper
3 tbsp. orange marmalade
1 Juice of 1/2 orange plus 1 tsp. zest
1 Juice of 1/2 lemon plus 1 tsp. zest
Sea salt
2 green zucchini, cut in half lengthwise and into 1/4" slices
2 yellow zucchini, cut in half lengthwise and into 1/4" slices
2 tbsp. chopped fresh parsley
Preparation
Step 1Preheat the oven to 400° and preheat a cast-iron grill pan over high heat. Prepare rimmed sheet pan lined with parchment paper and set aside.Step 2Rinse chicken and dry thoroughly, then drizzle with olive oil and season with salt and pepper. Sear chicken skin side down for 5 minutes.Step 3Meanwhile, in a small saucepan over medium-high heat, combine orange marmalade, orange juice and zest, and lemon juice and zest. Bring to a boil and simmer for 5 minutes. Transfer chicken to sheet pan skin side up and brush citrus glaze all over. Roast for 20 minutes. For crispy skin, finish under the broiler for 1 to 2 minutes. Sprinkle with sea salt.Step 4In a mixing bowl, toss zucchini with drizzle of olive oil and season with salt and pepper. Using same grill pan, cook zucchini in a single layer over medium-high heat, about 4 minutes per side. Cook in two batches.Step 5Serve chicken on bed of grilled zucchini. Garnish with parsley and serve.
