Rating: 3.5 stars
3 Ratings
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  • 4 star values: 1
  • 5 star values: 1
  • 3 Ratings
Tara Bench
Recipe by Real Simple June 2006

Gallery

John Kernick

Recipe Summary

prep:
20 mins
additional:
25 mins
total:
45 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 400° F. Drizzle 1/2 tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside. Thinly slice the lemon. Place half the slices in the pan. Rinse the chicken and pat it dry with paper towels. Place it on top of the lemon slices and season with 1/8 teaspoon of the salt. Slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons. In a bowl, combine the zucchini, parsley, pepper, and the remaining oil, lemon slices, and salt; toss. Spread the zucchini mixture around the chicken and sprinkle the Feta over the top. Roast until the chicken is cooked through, 20 to 25 minutes. Transfer it to a cutting board and cut each piece into thirds. Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.Tip: For an almost effortless side dish that can cook while the chicken is in the oven, make boiled new potatoes, white rice, or couscous.

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Nutrition Facts

270 calories; calories from fat 27%; fat 8g; saturated fat 3g; cholesterol 110mg; sodium 378mg; carbohydrates 5g; fiber 2g; sugars 3g; protein 42g.
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