Crunchy Chicken Thighs with Zucchini a Fun Recipe

This recipe can be used as a way to bring your children or grandchildren into the kitchen and share the joyful process of cooking.  A healthy, kid-friendly, easy-to-prepare recipe.

Crunchy Chicken Thighs with Zucchini

Course: Main Course   Cuisine: American   Prep Time:    Cook Time: Total of 50 Min.   Servings: 4


Portions can be increased to serve more by adding two of each ingredient per serving.

2 boneless chicken thighs per person, skin on

3 tablespoons canola oil

1/4 teaspoon salt

1/4 teaspoon fresh ground pepper

1 teaspoon California garlic powder

3 zucchini

1 cup cherry tomatoes, sliced in half


Heat oil in a 10- to 12-inch non-stick skillet. Season the thighs using half of the seasonings. Place the chicken — skin side down — in the skillet and cook over medium heat four to five minutes, or until the skin turns crispy and slightly brown, making sure they don’t stick to the skillet.

Cover with a lid and reduce heat to low and cook 15 minutes until the skin is crispy. Meanwhile, heat the oven to 250 degrees and after the 15 minutes, remove the chicken thighs to an oven-safe pan, leaving the cooking fat in the skillet.

Place the zucchini and tomatoes into the skillet and cook for four minutes. Add the remaining seasoning and gently toss while cooking another 10 minutes.

When done, arrange the mixture on a platter for family-style service, or plate individual servings, placing things on top, crispy side up.



Voila! I recommend serving this with a really tasty local IPA or a crisp sauvignon blanc. For the youngers, serve chilled sparkling cider.