Chicken and Yellow & Zucchini Squash Casserole With Rosemary

Recipe by Dancer
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 12mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 450 degrees.
  • Season the chicken with salt, cayenne pepper, and a pinch of sugar.
  • Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
  • Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
  • Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
  • Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
  • Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
  • Place the tomato slices in a bowl.
  • Season with salt, a pinch of cayenne pepper and sugar.
  • Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
  • Cook for 5 to 7 minutes more.
  • Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
  • Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
  • Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
  • Place the chickens on a platter.
  • Arrange the vegetables over them.
  • Spoon the sauce evenly over the warm dish.
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