Spicy Chicken Thighs with Summer Squash

A metal cooling rack mounted on a pan with sides allows cooking on two levels-zucchini on the bottom, chicken on top-so the glaze on the meat remains well browned, and the juice flows down on the zucchini and moisturizes them.
Preheat the broiler on an oven rack 3 to 4 inches away from high heat. Place a metal cooling rack on a 12-by-17-inch baking sheet with sides and lightly brush with oil.Remove the cooling rack and place the courgettes on a baking tray. Sprinkle with 3 tbsp vegetable oil, 1/4 tsp salt and pepper; stir to coat. Place the zucchini in a single layer and place a cooling rack on top, moving the zucchini aside if necessary so that the rack is flat.In a large bowl, combine the remaining 1/2 tsp salt with the curry powder, garlic powder, smoked paprika, and cayenne pepper. Set aside 1 1/2 teaspoons of the spice mixture.Add the remaining 1 tbsp. Butter the chicken thighs in a large bowl and stir to coat the chicken. Place the spiced chicken smooth side (skinless) up on a wire rack to cool on top of the zucchini.Bake the chicken and zucchini, turning the chicken over once, until it starts to brown around the edges, for a total of about 16 minutes.Meanwhile, prepare the frosting: Whisk together the spice mix, honey, mustard, and vinegar in a small bowl.Remove the chicken and zucchini from the oven. Brush the chicken generously with icing. Return to the oven and bake, flat side up, until they are lightly browned and the instant-read thermometer reads 165 ° when placed in the thickest part, about 4 minutes. Remove the chicken breast from the baking tray and set aside.Return the zucchini to the oven and bake until most of the pieces are browned, another 2-3 minutes. Remove the zucchini juice and serve with the chicken.