Roasted Chicken with Smoky Red Pepper Yogurt Sauce, Toasted Buckwheat, and Lemon Zucchini

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them in a bowl. Toss with 4 g salt, black pepper, 3 g smoked paprika, garlic powder, and 15 ml olive oil until evenly coated.

2. 2

   2. Place the chicken on a baking tray or baking dish skin-side up. Roast for 30 to 35 minutes at 220 °C / 425 °F, until golden and fully cooked.

3. 3

   3. While the chicken roasts, make the sauce. In a blender or food processor, combine the roasted red pepper, Greek yogurt, minced garlic, 15 ml lemon juice, honey, the remaining 3 g smoked paprika, and 2 g salt. Blend until smooth. Set aside.

4. 4

   4. Rinse the buckwheat if desired. Heat it in a medium saucepan over medium heat for 2 minutes, stirring, to lightly toast it. Add the water and 2 g salt. Bring to a boil, then reduce the heat, cover, and cook for 12 to 15 minutes until tender and the water is absorbed. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.

5. 5

   5. Heat the remaining 15 ml olive oil in a large skillet over medium-high heat. Add the red onion and cook for 2 minutes. Add the zucchini and sauté for 4 to 5 minutes until tender but still slightly firm. Stir in the remaining 15 ml lemon juice.

6. 6

   6. Remove the chicken from the oven and let it rest for 5 minutes. Spread the buckwheat onto plates, add the zucchini and onion, place the chicken thighs on top, and finish with the smoky red pepper yogurt sauce. Sprinkle with fresh parsley before serving.