Name: Chicken with Herbed Ricotta, Summer Squash, Cherry Tomatoes, and Dill
Ingredients: 4 chicken thighs; 1 garlic clove (, minced); Juice and zest from 1 lemon; 1 tablespoon fresh thyme leaves (, finely chopped); 1 teaspoon fresh rosemary needles (, finely chopped); 1/4 cup fresh dill (, chopped); 3 summer squash (, ends trimmed, and cut into 1-inch pieces); 1 cup cherry tomatoes (, halved); 1/2 cup ricotta; 6 tablespoons extra-virgin olive oil; Sea salt and freshly ground black pepper; Frisee for serving (, if desired)

Chicken with Herbed Ricotta, Summer Squash, Cherry Tomatoes, and Dill

Fresh thyme and rosemary add a delicious flavor to the ricotta and brings the chicken to another level in this dish. Local summer squash and cherry tomatoes cooked with dill combine well with the chicken for on overall tasty and wonderful meal.

Serves 4

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Ingredients

4 chicken thighs
1 garlic clove , minced
Juice and zest from 1 lemon
1 tablespoon fresh thyme leaves , finely chopped
1 teaspoon fresh rosemary needles , finely chopped
1/4 cup fresh dill , chopped
3 summer squash , ends trimmed, and cut into 1-inch pieces
1 cup cherry tomatoes , halved
1/2 cup ricotta
6 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
Frisee for serving , if desired

Instructions

Preheat the oven to 350°F.
Add the dill, squash, and tomatoes to a small bowl. Season with salt and pepper, add 3 tablespoons olive oil, and gently toss until combined. Transfer to a baking sheet, making sure the tomatoes are cut side down. Place in the oven and cook for 45 minutes or until the vegetables are tender and soft. Remove from the oven. Transfer to a warm serving bowl and set aside.
While the vegetables are cooking, in a small bowl, add the ricotta, garlic, lemon juice and zest, thyme, and rosemary. Season with salt and pepper and stir until combined.
Pat the chicken thighs dry with a paper towel. Gently stuff the ricotta mixture underneath the skin of the chicken thighs. Season both sides with salt and pepper. Heat 3 tablespoons olive oil in a cast iron skillet over medium heat. Add the chicken, skin side down, and cook for 5 minutes. Turn the chicken over and cook for an additional 4 minutes. Remove from the heat. Transfer the skillet to the oven and cook for 20 minutes or until the chicken is cooked through. Carefully remove the skillet from the oven.
Transfer the chicken to individual plates or a serving platter. Top with frisee, if desired. Serve with the cooked vegetables on the side. Serve immediately.

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