Roasted Chicken & Zucchini

I had thawed chicken thighs and legs and I had a ton of zucchini. The challenge was to figure out a recipe that used both (and wasn’t boring). After scouring the web, I found a couple of recipes, but didn’t like bits of either. I wasn’t too sure about rosemary and mustard together in a recipe, but decided to give it a try. Here is what I came up with.

  • 2 chicken thighs
  • 2 chicken drum
  • 6 small red potatoes, cut into quarters
  • 1 large zucchini, ulienne in 2″ pieces
  • 2 small carrots, julienne in 2″ pieces
  • 2 tbsp. olive oil
  • 2 tbsp. stone ground mustard
  • 1 long sprig of fresh rosemary
  • salt & pepper

Preheat oven to 400°. Sprinkle chicken with salt and pepper. Spray a baking dish with nonstick spray. Arrange chicken in the baking dish. In a gallon ziplock bag, add the zucchini, carrots, olive oil, mustard, 1 tsp. salt and a nice dash of pepper. Remove the rosemary leaves from the stem and chop fine. Add to the bag, zip shut, and shake the bag to mix well. Empty the contents into the baking dish and arrange around the chicken.
Bake for 25 minutes, then turn chicken and give the veggies a stir. Continue baking for another 25 minutes.

Yield: 2-3 servings

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