Lemon-thyme chicken with roast tomato and zucchini salad

Name: Lemon-thyme chicken with roast tomato and zucchini salad
Yield: Serves 4 - 6
Cuisine: Modern Australian
Ingredients: 6 chicken thighs, bone in, skin on; 400 gm vine-ripened cherry tomatoes; 100 ml olive oil; Juice and finely grated rind of 1 lemon, plus wedges, to serve; 2 garlic cloves, finely grated; 2 tbsp thyme leaves; 50 gm parmesan, finely grated; To serve: oregano; 3 zucchini, thinly sliced lengthways on a mandolin; 2 tbsp oregano; 50 ml extra-virgin olive oil; Finely grated rind and juice of 1 lemon

Australian Gourmet Traveller fast recipe for lemon-thyme chicken with roast tomato and zucchini salad.

Nov 13, 2013 11:32pm

By Lisa Featherby & Alice Storey

Serves 4 - 6

Lemon-thyme chicken with roast tomato and zucchini salad

Ingredients

6 chicken thighs, bone in, skin on
400 gm vine-ripened cherry tomatoes
100 ml olive oil
Juice and finely grated rind of 1 lemon, plus wedges, to serve
2 garlic cloves, finely grated
2 tbsp thyme leaves
50 gm parmesan, finely grated
To serve: oregano

Zucchini and oregano salad

3 zucchini, thinly sliced lengthways on a mandolin
2 tbsp oregano
50 ml extra-virgin olive oil
Finely grated rind and juice of 1 lemon

Method

Main

1
Preheat oven to 180C. Place chicken and tomatoes on separate oven trays lined with baking paper. Combine oil, lemon rind and juice, garlic and thyme in a bowl and season to taste. Drizzle half the mixture over chicken and the remaining over tomatoes and roast until golden and cooked through (10-12 minutes for tomatoes; 15-20 minutes for chicken).
2
For zucchini and oregano salad, combine ingredients in a bowl, season to taste, toss to combine and set aside to marinate (5 minutes).
3
Divide salad among serving plates, scatter with parmesan and oregano and serve with chicken and lemon wedges.