This lemon-sauced, bright take on Sunday chicken dinner is perfect anytime of year. It also teaches you how to make juicy, crispy-skinned chicken so you can use it for all your skin-on chicken recipes. Want to mix it up? Swap oregano for the thyme or use chicken stock in place of the white wine. Need a bit more fat? Add a tablespoon of butter to the pan sauce, recalculating the macros if you make any changes, of course. Regardless, be sure to squeeze the caramelized lemon over your dinner for optimum flavor.
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- 4 bone-in, skin-on chicken thighs (1-3/4 pounds)
- 4 tsp sea salt, divided
- 12 oz daikon, peeled, halved lengthwise and cut into 1-inch wedges
- 2 Tbsp olive oil, divided
- 1½ tsp freshly ground pepper, divided
- 2 medium zucchini, halved crosswise and quartered lengthwise
- 2 medium lemons, cut in half crosswise
- 2 cloves garlic, minced
- 2 tsp chopped fresh thyme
- 2 Tbsp dry white wine
- At least 1 hour before cooking and up to overnight, trim chicken thighs of any excess or overhanging fat and salt them all over with 3/4 of the salt. Place on a plate or rimmed tray and set in the refrigerator.
- Position a rack approximately 6-inches under broiler. Line a rimmed baking sheet pan with parchment paper or aluminum foil.
- Scatter the daikon on a rimmed sheet pan. Drizzle on half of the oil, half of the remaining salt, and half of the pepper, then toss to combine. Place the chicken skin-side up on the sheet pan between the daikon slices. Place under the broiler to brown and crisp the skin, about 10 minutes, rotating the pan a few times and tossing the daikon for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes or until the chicken registers 165°F (75°C) on an instant read thermometer or juices run clear when the thickest part of the chicken is pierced with the tip of a sharp knife.
- Meanwhile, in a medium bowl, toss the zucchini with the remaining olive oil, and remaining salt and pepper. Heat a cast iron or stainless steel skillet over medium-high heat. When hot, place the lemons, cut side down, in the pan and sear until deeply caramelized, 4 to 5 minutes. Transfer the caramelized lemons to the sheet pan in the oven. To the skillet, add the zucchini, reduce the heat to medium, and let cook, without moving, until golden brown, 2 minutes. Toss and let cook for another 2 minutes. Add the garlic and thyme and cook, stirring a few times, for 1 minute. Add the wine, then let it bubble up and reduce to half. Cover the skillet with a lid, remove from the heat, and keep warm.
- Place the chicken and lemon halves on a platter and loosely tent with foil and let rest for 5 minutes. Add the daikon and any pan juices to the zucchini and gently toss to combine. Season to taste and pour vegetables around the chicken and lemons and serve.