How to Make It
Step 1
Preheat oven to 350°F. Heat 1 tablespoon of the oil in a large skillet over medium-high. Sprinkle chicken thighs with coriander, pepper, and 1 teaspoon of the salt. Add chicken to hot oil, skin side down, and cook undisturbed until skin is deeply browned and crispy, 3 to 4 minutes. Turn, and cook until mostly cooked through, 4 to 6 minutes. Transfer to a baking sheet, and bake in preheated oven for 10 minutes.
Step 2
Meanwhile, prepare gnocchi according to package directions for boiling. Drain and set aside.
Step 3
Without wiping the skillet from the chicken thighs, add remaining 1 tablespoon oil over medium-high. Add carrots, squash, zucchini, and remaining 1/2 teaspoon salt, and cook, stirring occasionally, until squashes are starting to brown, 3 to 4 minutes. Add leek, and cook, stirring occasionally, until slightly softened, about 2 minutes. Add chicken stock and lemon juice, and stir to remove any browned bits from bottom of skillet. Bring just to a boil, and adjust heat to medium-low. Cook until liquid slightly thickens and carrots are tender, about 3 minutes. Add butter, peas, and lemon zest; stir until butter melts and peas are warmed through. Add drained gnocchi to mixture, and stir to incorporate. Serve vegetable mixture with the chicken thighs, and sprinkle with parsley.
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