Crispy Chicken Thighs With Charred Zucchini (The New York Times)
4 bone-in, skin-on chicken thighs (about 1½ pounds)
salt
3 medium zucchini, halved lengthwise
¼ cup raw pumpkin seeds
Tender cilantro sprigs, for garnish
For the Sauce
½ cup buttermilk
¼ cup raw pumpkin seeds
1 cup torn tender cilantro stems and leaves
1 garlic clove
1 jalapeño, stemmed (and seeded, if preferred)
3 tablespoons lemon juice (from 1 lemon)
1 teaspoon kosher salt
Heat oven to 400 degrees. Use a paper towel to pat both sides of the thighs until dry. Generously season the chicken thighs all over with kosher salt. On a plate, season the cut sides of the zucchini with salt and let sit.
Place the thighs skin side down in a medium or large oven-safe skillet and turn the heat to medium. Cook, undisturbed, until the fat on the chicken skin has rendered, the thighs release easily from the pan, and the skin is a golden brown with splotches of dark brown, about 15 minutes. Flip the thighs over and cook until the other side is golden brown, about 5 minutes.
Transfer the chicken, skin side up, to a plate. Return the pan to medium heat. Pat the zucchini dry and place cut side down in the pan and press down firmly with a spatula. Cook until deeply charred in spots, about 3 minutes, then flip. Add ¼ cup water and scrape up any browned bits with a stiff spatula or wooden spoon. Place the thighs (and any juices) on top of the zucchini, skin side up. Scatter the pumpkin seeds around the pan and transfer skillet to the oven. Roast until thighs are cooked through, about 15 minutes.
While the chicken roasts, make the sauce: To a blender, add the buttermilk, pumpkin seeds, cilantro, garlic, jalapeño, lemon juice and salt; blend until smooth. Scatter cilantro on top of the chicken and finish with a light drizzle of sauce. Serve with rice and the rest of the sauce on the side.