Roasted Chicken Thighs with Squash & Fresh Lemon

Here's what you'll need:

• 4 slices French bread, cut into ½-inch cubes (about 1 cup)
• 1½ teaspoons extra-virgin olive oil, divided
• 1 tablespoon freshly grated Parmesan cheese
• 1 teaspoon freshly grated lemon zest
• ¼ teaspoon red chili flakes
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon kosher salt, plus ¼ teaspoon
• 1½ pounds skin-on, bone-in chicken thighs, about 6 thighs
• 2 small zucchini, sliced into ½-inch rounds
• 2 small yellow squash, sliced into ½-inch rounds
• 2 lemons, quartered
• 1 tablespoon freshly chopped parsley

Instructions:

1. Place an oven rack in the center of the oven and preheat the oven to 450°F.
2. Toss the bread cubes with 1 teaspoon of olive oil and the Parmesan in a bowl; then scatter them around on a clean cookie sheet.
3. Combine the lemon zest, chili flakes, pepper, and ½ teaspoon salt and sprinkle liberally over the chicken thighs. Place them skin-side down on the same cookie sheet as the croutons.
4. Roast the chicken and croutons for 15 minutes.
5. Remove the tray from the oven and turn the chicken skin-side up.
6. Combine the zucchini, squash, and lemon in a bowl, and sprinkle with ¼ teaspoon of salt and a drizzle of olive oil. Add these to the same cookie sheet as the croutons and chicken thighs.
7. Return the tray back into the oven and continue to roast until the croutons and vegetables are golden and a thermometer inserted into the thickest part of the chicken reads 165°F, about 15 minutes.
8. Once plated, squeeze the roasted lemons over everything and sprinkle parsley.

I got this recipe from the Food Network Italian Queen, Giada. The original can be found here.