basically took a second shot at this. the itself was pretty mid the first time, so this time i dry-brined it overnight and that did the trick. also i doubled the zucchini and only used 4 legs, because honestly the zucchini is the best part cooking.nytimes.com/recipes/7834...
Roasted Chicken and Zucchini With Caper-Basil Vinaigrettecooking.nytimes.com