Roasted Chicken with Courgette

Instructions

1. 1

   Preheat your oven to 200°C. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

   Tip: Drying the chicken helps it brown better and develop a crispy skin.

2. 2

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and sear for 4-5 minutes until the skin is golden, then flip and sear the other side for 2-3 minutes.

   Tip: Don't move the chicken while searing—let it sit to develop a proper crust.

3. 3

   Remove the chicken from the skillet and set aside on a plate. Add the remaining 2 tablespoons of olive oil to the same skillet.

4. 4

   Add the courgette batons to the skillet and cook for 3-4 minutes, stirring occasionally, until they begin to soften and colour lightly.

   Tip: Cooking the courgettes first allows them to caramelize slightly before roasting.

5. 5

   Push the courgettes to the sides of the skillet, then return the chicken breasts to the centre, skin-side up. Scatter the minced garlic, thyme sprigs, and rosemary sprigs around the chicken.

6. 6

   Transfer the skillet to the preheated oven and roast for 20-25 minutes until the chicken reaches an internal temperature of 75°C when measured at the thickest part.

   Tip: Use a meat thermometer for perfectly cooked, juicy chicken every time.

7. 7

   Remove from the oven and transfer the chicken and courgettes to a serving platter. Place the skillet back on the stovetop over medium heat and add the lemon juice and vegetable broth, scraping up any brown bits from the bottom.

   Tip: These browned bits contain tons of flavour—they're called fond and make your sauce delicious.

8. 8

   Let the sauce simmer for 2-3 minutes, then whisk in the butter and lemon zest. Taste and adjust the seasoning with salt and pepper as needed.

9. 9

   Pour the warm sauce over the chicken and courgettes just before serving. Remove the herb sprigs if desired.

   Tip: The fresh lemon zest adds a final pop of brightness to the dish.