Rosemary Chicken with Courgettes (Zucchini)
With crispy, garlicky skin and really tasty flavor, this Rosemary Chicken with Courgettes (Zucchini) will blow your tastebuds away!
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
TIPS & TRICKS
Use the maximum amount of zucchini suggested. Trust me the more you add of this, the better, as the zucchini shrinks when cooked but you'd love all the juices it absorbs, too.
You may also replace zucchinis with your favorite vegetable (like green beans) or use a combo.
Use the entire garlic as that would add so much flavor so don't skimp. The garlic won't overpower the dish and becomes sweet as it gets roasted.
Nutrition
Calories: 205kcalCarbohydrates: 4gProtein: 21gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 97mgSodium: 391mgPotassium: 531mgFiber: 1gSugar: 3gVitamin A: 516IUVitamin C: 18mgCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!