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Roasted Chicken and Zucchini
Roasted Chicken and Zucchini
KEEP SCREEN ON
Yield: Makes 4 to 6 servings
Ingredients
Ingredients
1 (3.5 to 4-pound) whole chicken6 cloves garlic, smashed
4 thyme sprigs
4 oregano sprigs
8 parsley sprigs
1/2 lemon, quartered
2 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
3/4 pound yellow zucchini, sliced 1/2-inch thick
3/4 pound green zucchini, sliced 1/2-inch thick
Preparation Method
- Position oven racks to rack position 2 and 4. Preheat Wolf electric oven in CONVECTION ROAST at 400°F.
- Rinse chicken and pat dry. Place on roasting rack on jelly roll pan.
- Place garlic, thyme, oregano, parsley and lemon in chicken cavity.
- Brush exterior with 1 tablespoon olive oil and season liberally with salt and pepper.
- Place chicken on rack 2 to begin roasting. Set timer for 45 minutes.
- Meanwhile, in a medium bowl, drizzle zucchini with remaining tablespoon oil, season with salt and pepper and mix well. Place zucchini in a single layer on a baking sheet.
- Once the chicken has roasted for 45 minutes, place zucchini in the oven on rack 4.
- Continue cooking chicken and zucchini about 20 minutes or until the internal temperature of the chicken thigh is 165°F.
- Remove chicken and zucchini from the oven and allow the chicken to rest 10 minutes before carving.
- Remove sprigs and lemon from chicken. Serve roasted zucchini with chicken.
Recipe created by Bon Appetit Executive Chef Mary Nolan.