Dinner,  Food,  Mediterranean Diet,  Recipes

Roasted Chicken With Rosemary & Courgettes

If you want to make the dish even healthier, discard the skin of the chicken before cooking and cover with tinfoil. My main tip is to get a good free-range chicken so the flavor will be ten times better.


1 large chicken, about 2kg

2 tablespoons rosemary leaves

2 tablespoons thyme leaves

10 garlic cloves, 6 peeled and 4 unpeeled

salt and freshly ground black pepper

3 carrots, cut into 3cm chunks

3 courgettes (zucchini), cut into 3cm chunks

2 potatoes, peeled and cut into 3cm chunks

2 tablespoons extra virgin olive oil


1 Preheat the oven to 200°C/400°F

2   Cut the chicken in half lengthways using a sharp knife (straight down the middle of the breast and then down one side of the backbone) and make several cuts into the skin side.

3   Place the rosemary, thyme and peeled garlic cloves on a board and chop finely. Stuff the mixture into the cuts in the chicken skin and season all over with salt and pepper.

4   Place, all the prepared vegetables with the unpeeled garlic in a roasting tray, drizzle with half of the oil, season with salt and pepper, and mix well.

5   Lay the chicken on top of the vegetables, skin-side up, drizzle with the remaining oil, and roast in the center of the oven for 35 minutes, basting the chicken with the cooking juices from the bottom of the tray after 15 minutes.

6   To check that the chicken is cooked, pierce each piece with a skewer: the juices should run clear.

7   Remove the chicken from the tray, cut each piece into three, and replace it on top of the vegetables. Roast for a further 8 minutes.

8   Remove the tray from the oven and rest for 3 minutes, allowing the meat to relax and become more tender.

9   To serve, place all the vegetables on a large serving dish, arrange the chicken pieces on top, and spoon over any juices.


D’Acampo, Gino. The Italian Diet (p. 245).