Time: 1 hour.
Complexity: easily
Servings: 2

With this recipe, you can prepare a complete dinner with chicken, a side dish, and vegetables (zucchini and tomatoes) without dirtying a ton of dishes: everything is baked on one baking sheet. Before placing the chicken in the oven, butterfly it, removing the backbone. This will ensure even and quicker baking and will be ready at the same time as the potatoes and vegetables. A mixture of chopped aromatic herbs and olive oil, rubbed over both the chicken and vegetables, adds a special flavor to the entire dish. Drizzle the finished chicken and side dish with lemon juice and enjoy.

Ingredients:

• 1 whole chicken weighing 1.8 kg, patted dry
• 450 g small Yukon Gold potatoes, cut in half
• 1 cup zucchini, cut into 7x1 cm sticks.
• 1 cup cherry tomatoes
• 2 tablespoons fresh oregano, chopped
• 2 sprigs of fresh thyme, leaves chopped
• 0.5 tbsp. + 2 tbsp. l. olive oil
• 2 lemons, cut in half
• 2 cloves garlic, crushed
• 1/4 cup chopped fresh parsley

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, potato, zucchini, zucchini, cherry tomatoes, oregano, thyme, parsley, lemon

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Preparation:

Step 1
• Position a rack in the middle of the oven and preheat the oven to 245°C.
Step 2
• In a small bowl, combine oregano, thyme, 1/2 cup olive oil, the juice of 2 lemon halves, and a pinch each of salt and black pepper. Set aside.
Step 3
• Place a kitchen towel on a cutting board. Place the chicken breast-side down on the towel and feel for the backbone. Using sharp kitchen shears, cut along the backbone on one side, then the other. Remove the backbone and discard or set aside for broth.
Step 4
• Turn the chicken over and lay it flat. Press firmly into the center of the breast with your hands. The breastbone should crack and the chicken should lie relatively flat. Season the chicken on all sides with 2 tablespoons of salt and 2 teaspoons of black pepper.
Step 5
• Drizzle the remaining 2 tablespoons of olive oil onto a rimmed baking sheet and spread evenly. Place the chicken, skin side up, in the center of the baking sheet. Rub the chicken skin with 3 tablespoons of the oil and herb mixture. Toss the potatoes with 3 tablespoons of the oil and herb mixture. Arrange the potatoes around the chicken on the baking sheet.
Step 6
• Bake for 15 minutes, then reduce the oven temperature to 200°C and continue baking for another 10 minutes.
Step 7
• Meanwhile, toss the zucchini, cherry tomatoes, and garlic in the remaining oil and herb mixture. Spread the mixture on the baking sheet and roast until the chicken is cooked through, another 12-15 minutes. Transfer the chicken to a cutting board. Let it rest while you arrange the potatoes and vegetables on a serving platter.
Step 8
• Cut the chicken into 6 pieces: 2 breasts with wings, 2 thighs, and 2 drumsticks. Arrange them in the center of the dish. Drizzle with the remaining lemon and sprinkle with finely chopped parsley.

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