With crispy, garlicky skin and a really tasty flavor, this Rosemary Chicken with Courgettes (Zucchini) will blow your tastebuds away! Perfect for busy weeknight dinners!
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 by 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 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!
FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW
NOTES ON INGREDIENTS FOR ROSEMARY CHICKEN & COURGETTES (ZUCCHINI)
- Whole Garlic, cloves peeled and crushed – this is correct, and do not skimp as this gives a lot of flavor to both the chicken and vegetables. You’d be soaking up all that yummy garlicky sauce.
- Olive Oil – may be replaced with your favorite oil.
- Ground Paprika
- Fresh Rosemary, chopped – you may substitute with dried rosemary.
- Garlic Powder
- Ground Black Pepper
- Salt
- Red pepper/Chili Flakes – if you like to add a little spicy kick.
- Salt
- Bone-in but skinless Chicken thighs – maybe substituted with other chicken parts, too.
- Courgettes or Zucchini – you can also replace this with your favorite vegetable.
HOW TO MAKE ROSEMARY CHICKEN & COURGETTES (ZUCCHINI)
Preheat the oven to 375 F. If using chicken thighs with skin on, brown the chicken first. Season the chicken pieces with salt to taste. Heat half of the oil (2 tablespoons) in a large skillet and brown the chicken just until the skin looks crispy and nicely golden. Do so in batches. Set the chicken aside.
In the remaining oil (drain some of the oil if there’s too much), fry the garlic cloves for a couple of minutes or just until it begins to go a lighter brown. We just want the garlic to infuse its flavor into the oil. If you are using skinless thighs, fry the garlic cloves using half of the oil (2 tablespoons) just until they begin to change their color as stated above. Set aside.
Mix the ground paprika, garlic powder, salt, pepper, and rosemary with the remaining oil (2 tablespoons olive oil) in a large bowl. Add the chicken pieces. Toss to coat.
Place the garlic with the oil in a deep oven-safe dish and then mix in the courgettes or zucchini until they are coated with the oil. Lightly season with a little salt and pepper.
Place the chicken on top of the Courgettes in a large deep baking pan.
Cover with foil then roast in a preheated 375 F oven for about 50 minutes. Uncover then cook for another 15-20 minutes or until the chicken pieces look gloriously brown and crispy and fully cooked and tender. Prick a chicken piece and see if the juices run clear. When it’s clear then the chicken is fully-cooked and ready.
Serve with rice or roasted potatoes. Delicious!
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Rosemary Chicken with Courgettes (Zucchini)
Ingredients
- 3 lbs or 8 bone-in Chicken thighs, (with or without skin, your choice)
- 4 tbsp Olive Oil or oil of choice divided
- 1 whole Garlic, cloves peeled and crushed
- 2 tsp ground Paprika
- ½ tsp Garlic powder
- 1 tsp Salt, or to taste
- ¾ tsp freshly Ground Black Pepper
- 4 tbsp fresh Rosemary, chopped (you may also use or 2 teaspoons, dried)
- ¼ tsp red pepper/chili flakes (optional) adjust the heat level to taste
- 4-5 small to medium Courgettes or Zucchini, sliced
Instructions
- Preheat the oven to 375 F. If using chicken thighs with skin on, brown the chicken first. Season the chicken pieces with salt to taste. Heat half of the oil (2 tablepoons) in a large skillet and brown the chicken just until the skin looks crispy and nicely golden. Do so in batches. Set the chicken aside.
- In the remaining oil (drain some of the oil if there's too much), fry the garlic cloves for a couple of minutes or just until it begins to go a lighter brown. We just want the garlic to infuse its flavor into the oil. If you are using skinless thighs, fry the garlic cloves using half of the oil (2 tablespoons) just until they begin to change their color as stated above. Set aside.
- Mix the ground paprika, garlic powder, salt, pepper, and rosemary with the remaining oil (2 tablespoons olive oil) in a large bowl. Add the chicken pieces. Toss to coat.
- Place the garlic with the oil in a deep oven-safe dish and then mix in the courgettes or zucchini until they are coated with the oil. Lightly season with a little salt and pepper.
- Place the chicken coated with spices on top of the courgettes or zucchini in a large deep baking pan.
- Cover with foil then roast in a preheated 375 F oven for about 50 minutes. Uncover then cook for another 15-20 minutes or until the chicken pieces look gloriously brown and crispy and fully cooked and tender. Prick a chicken piece and see if the juices run clear. When it's clear then the chicken is fully-cooked and ready.
- Serve with rice or roasted potatoes. Delicious!
Notes
Nutrition
Last updated on May 31st, 2024 at 07:46 pm
Hello again Manila Spoon!
This looks like a great pick for a dinner menu soon! I think the flavor of the chicken will be great with a steaming cup of rice! my Mom would love this!
Keep up the good recipes!
Thanks, Micole! I highly recommend this recipe, my husband and I love this totally! Hope your mom and yourself love it too!
i also tried doing this over the weekend. success =) no left-overs. it was only after tasting it that i understood your suggestion regarding using as much zucchini as possible. will add more that next time. i also used the smoked variety of paprika powder, it gave a nice kick to it. thanks again for these easy-to-do recipes =)
Awww! Carla, you made my day. This recipe for some reason has been overlooked by many but I always recommend it as it is truly fantastic! Am so happy you enjoyed it! Thanks for stopping by.
I made this last evening and it was delicious – wonderful flavours my husband loved it. One question, is it roasted covered or uncovered – I did it uncovered and there wasn't much of the lovely sauce as pictured in the photograph.
Hi Mercia,I am so glad that you and hubby both enjoyed it. I have cooked it uncovered but because heating varies in ovens perhaps you can cover it for the first 40 minutes and then uncover and continue to bake until the chicken is nicely browned and tender. Hope that would help. Thanks again for stopping by. 🙂
Hi, I have a quick question, what is the cooking time if I'm using a whole chicken? I have fresh zucchini from garden that I'm going to use! Also was going to use the Hungarian paprika. Can't wait to try tonight! Thank you
Hi Mike! Here's the whole roast chicken version of this – http://www.manilaspoon.com/2013/10/garlic-and-thyme-roasted-chicken-with.html – hope you like it! Thanks!
Thank you for this wonderful recipe! I followed it and it turned out delicious! My husband and kids loved it, too! Will definitely make it again once we have plenty of zucchini to harvest.
Author
Yay! So glad to know this! Thank you for letting us know!