• 2 tablespoons olive oil, divided
  • 4 bone-in, skin-on chicken thighs (about 2 lb.)
  • 1 tablespoon ground coriander
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons kosher salt, divided
  • 1 (16-oz.) pkg. potato gnocchi
  • 6 ounces baby carrots with tops, halved lengthwise
  • 1 small yellow squash, cut into half-moon slices (about 5 oz.)
  • 1 small zucchini, cut into half-moon slices (about 4 oz.)
  • 1 medium leek, cleaned, thinly sliced (1 cup)
  • 1 cup chicken stock
  • 1 teaspoon lemon zest, plus 3 Tbsp. fresh juice (from 1 lemon), divided
  • 6 tablespoons (3 oz.) unsalted butter
  • 1 cup frozen English peas, thawed
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley leaves

Step 1

Preheat oven to 350°F. Heat 1 tablespoon of the oil in a large skillet over medium-high. Sprinkle chicken thighs with coriander, pepper, and 1 teaspoon of the salt. Add chicken to hot oil, skin side down, and cook undisturbed until skin is deeply browned and crispy, 3 to 4 minutes. Turn, and cook until mostly cooked through, 4 to 6 minutes. Transfer to a baking sheet, and bake in preheated oven for 10 minutes.

Step 2

Meanwhile, prepare gnocchi according to package directions for boiling. Drain and set aside.

Step 3

Without wiping the skillet from the chicken thighs, add remaining 1 tablespoon oil over medium-high. Add carrots, squash, zucchini, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until squashes are starting to brown, 3 to 4 minutes. Add leek, and cook, stirring occasionally, until slightly softened, about 2 minutes. Add chicken stock and lemon juice, and stir to remove any browned bits from bottom of skillet. Bring just to a boil, and adjust heat to medium-low. Cook until liquid slightly thickens and carrots are tender, about 3 minutes. Add butter, peas, and lemon zest; stir until butter melts and peas are warmed through. Add drained gnocchi to mixture, and stir to incorporate. Serve vegetable mixture with the chicken thighs, and sprinkle with parsley.


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