4slicesof bread, cut into ½-inch cubes (about 1 cup)
2tsp extra-virgin olive oil
1tablespoonfreshly grated Parmesan cheese
1teaspoonfreshly grated lemon zest
¼teaspoonred chili flakes
¼teaspoonground black pepper
½teaspoonkosher salt, plus ¼ teaspoon
2small zucchini, sliced into ¼ inch rounds
2small yellow squash, sliced into ¼ inch rounds
3scallions, finely chopped
1tablespoonfreshly chopped parsley
Preheat oven to 450 F.
On a sheet tray, toss the bread cubes with the Parmesan and 1 teaspoon olive oil and spread them.
In a small bowl, mix the lemon zest, chili flakes, oregano, pepper, and ½ teaspoon salt and sprinkle all over the chicken thighs, placing them skin-side down on the sheet tray. Roast the chicken and bread for 15 min.
Remove the tray from the oven and turn the chicken skin-side up. Add the zucchini, squash, and lemon quartered to the tray, sprinkle with ¼ teaspoon of salt, and drizzle with 1 teaspoon olive oil.
Put the tray back into the oven and continue to roast until the chicken reaches an internal temperature of about 160°F, about 15 minutes and the croutons and vegetables are golden.
Transfer the chicken and vegetables to a large platter, squeeze the roasted lemons over everything, and sprinkle with the scallions and parsley.