Yield:6 servings

For the Chicken

• 1½ pounds (3 to 6) zucchini or yellow summer squash (or a combination), very thinly sliced 

• 2 large shallots, very thinly sliced (about 2 cups)

• 5 garlic cloves, thinly sliced 

• 8 fresh oregano sprigs 

• 10 anchovy fillets, finely chopped 

• 2 teaspoons fennel seeds, roughly crushed 

• 2 teaspoons Aleppo chile flakes (or 1 teaspoon crushed red pepper flakes) 

• 4 tablespoons olive oil, divided 

• Fine sea salt 

• Freshly ground black pepper 

• 6 whole chicken legs (about 3 ¾ pounds)

For the Vinaigrette

• ½ cup white balsamic vinegar (or the same amount of rice vinegar mixed with 1½ teaspoons sugar)

• 1 tablespoon olive oil 

• 1 large shallot, very thinly sliced (1 cup loosely packed)

• 1 garlic clove, crushed 

• ⅓ cup capers, drained and roughly chopped 

• 1 tablespoon fresh oregano leaves, roughly chopped 

• Fine sea salt

• Freshly ground black pepper

• 1 packed cup fresh basil leaves, thinly sliced

1. Step 1

   Heat the oven to 425 degrees.

2. Step 2

   Prepare the chicken: Add the zucchini, shallots, garlic, oregano sprigs, anchovies, fennel seeds, chile flakes and 3 tablespoons of the oil to a parchment-lined rimmed baking sheet or 12-by-16-inch roasting pan. Season with ½ teaspoon of salt and a few grinds of pepper and give everything a good mix. Roast for 15 to 18 minutes, until the zucchini and shallots have softened and started to color around the edges.

3. Step 3

   Rub the chicken all over with the remaining tablespoon of oil, 1 teaspoon salt and 1 teaspoon pepper. Remove the pan from the oven and give the zucchini slices a gentle stir, then nestle the chicken legs in amongst them. Return to the oven for another 45 minutes, until the chicken is golden and cooked through and the zucchini is completely soft, jammy and charred in places. Set aside to rest for 15 minutes.

4. Step 4

   Meanwhile, make the vinaigrette: In a medium bowl, mix together the vinegar, oil, shallots, garlic, capers, oregano, ¼ teaspoon salt and some more pepper. When ready to serve, fold the basil into the vinaigrette and spoon some over each chicken leg, then drizzle a couple of spoonfuls of the liquid portion of the vinaigrette over the zucchini, leaving the rest in the bowl to serve alongside.

or to mark this recipe as cooked.