Crispy Pan-Seared Chicken And Zucchini With Olives And Lemon

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   ["Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2"" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).", "Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).", "Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.", "Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.", "Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside."]

* Per serving · 4 servings · Values may vary.