Chicken thighs are a quick trick when you slide them in the oven to roast with sweet summer squash. Serve them on top of itty bitty orzo, and drizzle with a zippy pan sauce.
What You Get
Chicken thighs (see note below)
Cooked orzo pasta
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 40 minutes
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.
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.
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.
Reheat the orzo in the microwave until steamed through and warm, 1 to 2 minutes.
Spoon the orzo onto the plates with the roasted chicken thighs and summer squash. Drizzle everything with the lemon-caper sauce and serve warm.
Note: The chicken thighs may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.