With crispy, garlicky skin and really tasty flavor, this Rosemary Chicken with Courgettes (Zucchini) will blow your tastebuds away!
We went to England in 2010 and stayed with my hubby’s very good friend, Robin, while in London. His wife was away visiting her family abroad at that time so he was left in charge of taking care of us and feeding us.
Wow, I was almost afraid for him – not that we are difficult guests (LOL) but just because I didn’t want him to make a fuss or to be intimidated with our presence.
Little did I know, he’s quite a master in the kitchen and cooked for us one of the best Roasted chicken I have ever tasted. The chicken was flavorful and the Courgettes (Zucchini) were meltingly delicious!
Thankfully, he showed me his amazing and very easy technique which lent so many lovely flavors to the chicken.
When I went back to the US, I have tried to replicate his style but tweaked the dish by using herbs and recipes that are available here and this fusion brought us this favorite chicken dish that my husband simply adores – Roasted Rosemary Chicken with Courgettes (Zucchini).
You can easily use this recipe for an entire chicken which I have also tried. Enjoy!!
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1 whole Garlic, cloves peeled and crushed
4 Tablespoons, Olive Oil (separated)
2 teaspoons Paprika
3 Tablespoons fresh Rosemary, chopped or 2 teaspoons, dried
½ teaspoon Garlic powder
¾ teaspoon, freshly Ground Black Pepper
¼ to ½ teaspoon red pepper/chili flakes, or to taste
Salt, to taste
2 lbs (about 6-8) bone-in but skinless Chicken thighs
4-5 medium Courgettes or Zucchini (trust me the more, the better) – you can also replace this with your favorite vegetable
Fry the individual garlic cloves (whole garlic) in half the olive oil just until brown,
about 2-3 minutes. Set aside.
Mix the spices, seasoning and herb with the remaining oil in a large bowl. Add the chicken. Toss to coat.
Place the garlic with the oil in a deep oven-safe dish and then mix in the Courgettes until they
are coated with the oil. Season with a little salt and pepper.
Place the chicken on top of the Courgettes in a large deep baking pan.
Roast in a preheated 375 F oven for about an hour and ten minutes or until chicken is gloriously brown and fully cooked and tender.
Serve with rice or roasted potatoes. Delicious!