Limoncello Chicken with Zucchini Spaghetti and Roasted Vegetables

2004
0
Ingredients
4 x 180g chicken breasts, skin on
1 tablespoon olive oil
50g butter
375ml chicken stock
fresh herbs, to garnish
Marinade
4 garlic cloves, crushed
zest and juice of 1 lemon
12 sprigs fresh lemon thyme
375ml limoncello
sea salt and freshly ground black pepper, to taste
Roasted vegetables
2 tablespoons olive oil
8 Dutch carrots, trimmed and peeled
4 eschallots, peeled
4 white radish, trimmed and cut in half
2 small parsnips, peeled and cut in half lengthways
Zucchini spaghetti
2 tablespoons extra virgin olive oil
2 cloves garlic, finely chopped
2 green zucchini, sliced lengthways into long, thin strands
2 yellow zucchini, sliced lengthways into long, thin strands
1 tablespoon parsley, finely chopped
¼ teaspoon lemon zest
2 teaspoons lemon juice

Limoncello is Italian lemon liqueur tradtitionally served chilled.

For the full lemon flavour, marinate chicken overnight in the refrigerator.

Cooking times for chicken will depend on the thickness of the fillets. Adjust accordingly.

If you are trying to fit more vegetables into your diet, serve zucchini spaghetti instead of pasta, and top with meat or tomato sauce and grated cheese.

Recipe
  1. Preheat oven to 180°C.
  2. To marinate the chicken, place all marinade ingredients in a medium bowl. Add chicken and toss to combine. Refrigerate, covered, to marinate, for at least for 20 minutes.
  3. To prepare the roasted vegetables, pour the oil into a baking tray and allow to heat through in the oven. Add vegetables. Season with salt and pepper. Toss to combine. Cook, for about 30 minutes or until browned and tender.
  4. Drain chicken and reserve marinade. Heat oil and butter in a large heavy-based frying pan. Add chicken skin-side down. Cook for about 2-3 minutes on each side or until golden brown. Season with salt and pepper. Transfer to a baking paper lined oven tray. Cook in the oven for 10-12 minutes or until just cooked through. Stand, covered, 5 minutes.
  5. Add reserved marinade to chicken pan and combine with any pan juices. Add stock. Bring to a boil. Boil until thickened to a sauce like consistency. Strain and cover to keep warm.
  6. To prepare the zucchini spaghetti, heat oil in a large heavy based frying pan. Add garlic. Cook, stirring, until soft. Add zucchini. Cook, tossing, until tender. Stir in remaining ingredients.
  7. To serve, divide the zucchini over four plates and top with a chicken breast. Serve the vegetables to the side, generously spoon over the sauce and garnish with fresh herbs.