#fresh rosemary
This simple and tasty Rosemary Roasted Chicken and Courgettes makes a lighter, vibrant and flavourful Sunday Lunch on a sunny Spring day! Happy Sunday!
Ingredients (serves 2)
- 1 fluffy sprig fresh rosemary
- ½ onion
- 1 large courgette, rinsed
- ¼ teaspoon fleur de sel or sea salt flakes
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- 2 chicken thighs
- ¼ teaspoon fleur de sel or sea salt flakes
- ¼ teaspoon freshly cracked black pepper
- 1 tablespoon olive oil
- ½ cup water
Preheat oven 200°C/395°F.
Removerosemary leaves from the stalk and finely chop them; set aside.
Peel and slice onion. Cut courgetteinto slices.
In a roasting tin, combinecourgetteandonion slices. Add half of the chopped rosemary, along with the fleur de sel andblack pepper. Drizzle with olive oil, and toss, with clean hands, to coat in oil,herbandseasoning.
Season chicken thighs on both sides with fleur de sel,black pepper and remaining rosemary. Rub gently into the flesh. Sit chicken thighs onto the courgetteandonion slices, and drizzle with olive oil. Pour waterat the bottom of the tin.
Place tin in the middle of the hot oven, and roast, at 200°C/395°F, 35 to 40 minutes.
ServeRosemary Roasted Chicken and Courgettes hot, with a side of fluffy brown rice. It pairs well either with a chilled light white Bordeaux, or a fruity red like a good Saint-Chinian.
