Name: Lemony Chicken Thighs with Charred Scallion Dressing & Grilled Veggies
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 avocados; 1.36 kg chicken thighs, boneless skinless; 3 small bunches green onions (scallions); 3 lemons; 1 ½ cups plain Greek yogurt; 6 medium zucchini squash; black pepper; extra virgin olive oil; garlic powder; salt

Lemony Chicken Thighs with Charred Scallion Dressing & Grilled VeggiesLemony Chicken Thighs with Charred Scallion Dressing & Grilled Veggies — a 45-minute dinner recipe with 10 ingredients, serving 6.Ingredients

3 avocados

1.36 kg chicken thighs, boneless skinless

3 small bunches green onions (scallions)

3 lemons

1 ½ cups plain Greek yogurt

6 medium zucchini squash

black pepper

extra virgin olive oil

garlic powder

salt

Instructions

Preheat oven to 230°C (450°F). Coat a large baking sheet pan with a thin layer of oil and set aside.

Wash and dry the fresh produce.

Zest lemons into a small bowl. Add salt and pepper, then stir to combine the lemon seasoning. (Reserve lemons for later use.)

Pat chicken dry with paper towels and transfer to the baking sheet. Drizzle with oil and sprinkle with lemon seasoning on both sides. (Reserve bowl for later use.)

Place baking sheet in the oven (it doesn't have to be fully heated) and roast until chicken is golden and cooked through, about 20 minutes. Remove from oven.

Meanwhile, trim and slice zucchini lengthwise into ¼-inch thick planks. Place on a platter.

Halve and pit avocados. Add to the platter with the zucchini.

Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

While the pan heats up, trim green onions and add to the platter. Drizzle veggies with oil, then season with salt and pepper.

Once the pan is hot, working in batches, add the green onions. Grill until tender and charred, 2-3 minutes per side; return to the platter.

Working in batches, place zucchini on the pan. Grill until tender and charred, 2-3 minutes per side. Return to the platter.

Meanwhile, roughly chop ⅓ of the green onions. Place in the reserved bowl. (Set remainder aside for serving.)

Juice half of the reserved lemons into the bowl with the onions (set remaining lemons aside for the veggies). Add yogurt and spices, then stir to combine. Add water, a few teaspoons at a time, if needed, to reach a drizzling consistency. Set dressing aside.

When the zucchini is done, working in batches if necessary, place avocado, cut-side down, on the pan. Grill until charred on the cut-side and warmed through, 1-2 minutes per side; return to the platter.

When the avocados are done, squeeze the reserved lemon over the veggies, then drizzle with additional oil.

To serve, divide chicken and veggies between plates; drizzle dressing over chicken. Enjoy!

Open this recipe in Flambette