Citrus-Glazed Grilled Chicken and Zucchini

Preheat the oven to 400 degrees F and preheat a cast iron grill pan over high heat. Prepare rimmed sheet pan lined with parchment paper. Set aside. Rinse chicken and dry thoroughly. Drizzle with olive oil and season with salt and pepper. Sear chicken skin side down for 5 minutes. Meanwhile, in a small sauce pan over medium-high heat combine orange marmalade, 1 teaspoon orange zest, 1 tablespoon freshly squeezed orange juice, 1 teaspoon lemon zest, and 1 tablespoon freshly squeezed lemon juice. Bring to a boil and simmer for 5 minutes. Transfer chicken to sheet pan skin side up and brush citrus glaze all over. Roast for 20 minutes. For crispy skin, finish under the broiler for 1 to 2 minutes. Sprinkle with sea salt. In a mixing bowl toss together zucchini with drizzle of olive oil and season with salt and pepper. Using same grill pan, cook zucchini in a single layer over medium-high heat, about 4 minutes per side. Cook in two batches. Serve chicken on bed of grilled zucchini. Garnish with parsley.