Chicken with Lemon, Thyme and Zucchini
4 servings
120 minutes
This exquisite recipe for chicken with lemon, thyme, and zucchini embodies the spirit of Italian cuisine, combining the freshness of Mediterranean herbs with the rich flavor of juicy meat. The origins of this dish trace back to the traditions of rural Italy, where herbs and citrus were used to impart lightness and aroma to meat. Lemon thyme fills the chicken with subtle spicy notes, while grilled zucchini adds softness and sweetness. Rubbing the skin with lemon before roasting creates a golden crust, and garlic inside the bird imparts a rich aroma. The dish is perfect for family dinners and cozy evenings, easily pairing with white wines and fresh salads. The taste is a harmony of lemon freshness, tender chicken meat, and herbal accents that make this dish unforgettable.
1
Remove the entrails and large pieces of fat from the chicken, dry the inside and outside with a paper towel. Salt the inside of the chicken and stuff it with unpeeled garlic and lemon thyme. Rub the skin with lemon halves, brush with two teaspoons of oil, and salt.
- Chicken: 1 piece
- Garlic: 12 cloves
- Lemon Thyme: 10 stems
- Lemon: 1 piece
- Olive oil: 1 teaspoon
- Salt: to taste
2
Preheat the grill to medium. Place the chicken in it, close the lid, and grill the chicken for an hour, or until clear juices run out when pierced.
3
Take 8 small zucchinis and cut them lengthwise. Brush them with the remaining olive oil and salt. Arrange the zucchinis around the grilled chicken, cover with a lid and cook for 20 minutes until the zucchinis are tender. Place the zucchinis on a plate and sprinkle with finely chopped parsley. Once the chicken is cooked through, remove it from the grill, loosely cover with foil and let it rest for 10 minutes. Then remove the seasonings and serve.
- Zucchini: 8 pieces
- Olive oil: 1 teaspoon
- Salt: to taste
- Italian parsley: 5 g