Chicken baked in limoncello with zucchini spaghetti
Chicken baked in limoncello with zucchini spaghetti
Ingredients
Chicken
- 4 x 180g corn-fed chicken breasts with skin, wing bone attached
- 8 garlic cloves
- 2 large lemons, grated, juiced
- 6 sprigs lemon thyme
- 1 cup (250ml) limoncello*
Zucchini spaghetti
- 50g unsalted butter
- 2 tbsp olive oil
- 2 garlic cloves, finely chopped
- 2 green zucchini, cut into thin matchsticks
- 2 yellow zucchini, cut into thin matchsticks
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp lemon juice
Instructions
- 1
Place chicken in a non-metallic dish with garlic, rind and juice, and thyme. Add limoncello, cover and chill for 1 hour.
60 min - 2
To make zucchini, heat butter and oil in a frypan over medium heat, add garlic and zucchini and stir for 6-8 minutes until just cooked through. Add parsley and lemon juice and season. Serve hot or at room temperature.
8 min - 3
Preheat oven to 180°C. Heat butter and oil in a large heavy-based frypan over high heat. Remove chicken from marinade (reserving marinade) and brown for 2-3 minutes each side. Place skin-side up on a baking tray and roast for 10 minutes or until cooked through.
10 min - 4
Return frypan to medium heat, add reserved marinade (including garlic and herbs) and stir for 5 minutes to reduce. Remove chicken from oven and rest for 5 minutes. Place on a serving plate, pour over sauce and serve with zucchini.
5 min
