One-Pan Chicken Thighs with Squash, Lemon & Capers Kit

What You Get

Summer squash

Garlic

Chicken thighs (see note below)

Lemon

Capers

Basil butter

Cooked orzo pasta

What You'll Need

Salt and freshly ground pepper

Olive oil

Step 1

Preheat the oven to 450°F. If you received patty pan squash, cut them in half. (If you received zucchini, cut them into bite-size pieces.) Smash 4 or 5 cloves of garlic.

Step 2

Remove the chicken thighs from the packaging, pat dry with paper towels, and season on both sides with salt. In a large ovenproof pan over medium-high heat, warm 1 tablespoon olive oil. Add the chicken thighs, skin-side down, and cook until golden, 6 to 8 minutes. Flip the chicken and continue to cook until golden on the second side, 5 minutes longer. Add the squash and garlic, arranging it around the chicken in the pan. Transfer the pan to the oven and roast until the chicken is no longer pink at the center and the vegetables are tender, 15 to 20 minutes.

Step 3

Meanwhile, cut the lemon in half. Drain and roughly chop 1½ tablespoons capers. When the chicken and squash are ready, transfer them to plates. Return the pan to medium-low heat, add the capers, and stir to warm through, 30 seconds. Stir in the juice of 1 lemon and 2 tablespoons herb butter. Whisk until slightly thickened and glossy, 2 minutes.

Step 4

Reheat the orzo in the microwave until steamed through and warm, 1 to 2 minutes.

Step 5

Spoon the orzo onto the plates with the roasted chicken thighs and summer squash. Drizzle everything with the lemon-caper sauce and serve warm.