In a large, oven-safe skillet set over medium-high heat, heat the olive oil until very hot but not smoking. Place the chicken thighs in the pan, skin side down. Cook, without touching, until the skin is crisp and golden brown, about 6-8 minutes. Transfer chicken to a plate.
Add the leeks to the pan and cook until just beginning to soften, about 3-4 minutes. Stir in the zucchini, season with the remaining ranch seasoning and a bit of black pepper, and stir for another 1-2 minutes.
Nestle the chicken, skin side up, into the vegetables. Transfer the entire pan back into the oven and roast until the chicken and vegetables are cooked through, about 18-22 minutes.
For safe meat preparation, reference the USDA website.
Rated 5 out of
Weekly Go To Chicken!Made this recipe and variations many times, adding different veggies, like baby potatoes is great. Remove chicken once cooked and put oven on broil to get potatoes nice and crispy.
Date published: 2020-04-17
Rated 4 out of
GoodGood tasting, removed the skin from the chicken. Next time may add more ranch. But overall good.