Roasted Chicken with Courgette
Prep
15 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in under an hour and tastes like you've spent all day cooking. Chicken breasts paired with fresh courgettes make a light, satisfying meal that feels fancy but requires minimal fuss. The courgettes are wonderfully low in calories while packed with vitamins and fiber, so you're getting something genuinely nourishing on your plate. Everything roasts together with fragrant herbs and garlic, creating a one pan wonder that's both economical and absolutely delicious.
Ella x
Ingredients
- 4chicken breasts(skin-on, about 200g each)
- 3courgettes(cut into 3cm batons)
- 4 tablespoonsolive oil
- 5garlic cloves(minced)
- 3 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 200 mlvegetable broth
- 2 tablespoonsbutter
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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.
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