Friendly reminder: This website utilizes cookies and other tracking technologies to track and tailor your online experience. We use and make such information available to third parties for purposes such as analytics, security, and advertising. By using this website, you are accepting our Terms of Use. You may change your cookie settings in your web browser at any time. Cookie Policy

Skip to main content

KEEP SCREEN ON

Yield: Makes 4 to 6 servings

Ingredients
Ingredients
1 (3.5 to 4-pound) whole chicken

6 cloves garlic, smashed

4 thyme sprigs

4 oregano sprigs

8 parsley sprigs

1/2 lemon, quartered

2 tablespoons olive oil, divided

Kosher salt and freshly ground black pepper

3/4 pound yellow zucchini, sliced 1/2-inch thick

3/4 pound green zucchini, sliced 1/2-inch thick

RATE THIS RECIPE

Based on 7 ratings

Preparation Method

  1. Position oven racks to rack position 2 and 4. Preheat Wolf electric oven in CONVECTION ROAST at 400°F.
  2. Rinse chicken and pat dry. Place on roasting rack on jelly roll pan.
  3. Place garlic, thyme, oregano, parsley and lemon in chicken cavity.
  4. Brush exterior with 1 tablespoon olive oil and season liberally with salt and pepper.
  5. Place chicken on rack 2 to begin roasting. Set timer for 45 minutes.
  6. Meanwhile, in a medium bowl, drizzle zucchini with remaining tablespoon oil, season with salt and pepper and mix well. Place zucchini in a single layer on a baking sheet.
  7. Once the chicken has roasted for 45 minutes, place zucchini in the oven on rack 4.
  8. Continue cooking chicken and zucchini about 20 minutes or until the internal temperature of the chicken thigh is 165°F.
  9. Remove chicken and zucchini from the oven and allow the chicken to rest 10 minutes before carving.
  10. Remove sprigs and lemon from chicken. Serve roasted zucchini with chicken.

Recipe created by Bon Appetit Executive Chef Mary Nolan.


; ; ;