A Brooklynite in Sydney cooking up shockingly simple food in Italian proportions.
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Roasted Chicken with Zucchini and Basil
Quick weeknight dinner, and would go well with most veggies if you don’t have zucchini. Really it just gets tossed together and stuck in the oven, but the flavors are really nice together if you have fresh herbs and verjuice.
Ingredients:
- 4 chicken thighs (could be boneless like mine, but the bone would probably be better) - dredged in flour
- 1/2 bunch of fresh basil
- 1/4 cup verjuice
- Juice of 1 lemon
- 2 small sliced zucchini
- 1 small onion, sliced thin
- 12 or so green olives
- 2 medium tomatoes, quartered
- Sprinkle of nutmeg
- 3 garlic cloves, mashed up with salt
- Olive oil, salt and pepper
Brown the chicken in olive oil on the stove in an oven proof skillet, then add the onions and mashed garlic for a minute before tossing in the rest of the ingredients, seasoning with salt and pepper. Get it simmering and mixed up before baking for 30-40 minutes at 200C / 375F.
