Chicken Baked in Limoncello With Zucchini 'Spaghetti'
A community recipe by marie-louiseNot tested or verified by Nigella.com
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Place chicken in non-metallic dish with garlic, rind and juice, and thyme. Add limoncello, cover and chill for an hour. To make courgettes, heat butter and oil in a fry pan over medium heat, add garlic and courgettes and stir for 6-8 mins until just cooked through. Add parsley and lemon juice and season. Serve hot or at room temp. Preheat oven to 180c. Heat butter and oil in a large heavy-based frying pan over high heat. Remove chicken from marinade (reserving marinade) and brown for 2-3 mins each side. Place skin-side up on a baking tray and roast for 10 mins or until cooked through. Return frying pan to medium heat, add reserved marinade (including garlic and herbs) and stir for 5 mins to reduce. Remove chicken from oven and rest for 5 mins. Place on serving plate, pour over sauce and serve with courgettes.
Place chicken in non-metallic dish with garlic, rind and juice, and thyme. Add limoncello, cover and chill for an hour. To make zucchini, heat butter and oil in a fry pan over medium heat, add garlic and zucchini and stir for 6-8 mins until just cooked through. Add parsley and lemon juice and season. Serve hot or at room temp. Preheat oven to 180c. Heat butter and oil in a large heavy-based frying pan over high heat. Remove chicken from marinade (reserving marinade) and brown for 2-3 mins each side. Place skin-side up on a baking tray and roast for 10 mins or until cooked through. Return frying pan to medium heat, add reserved marinade (including garlic and herbs) and stir for 5 mins to reduce. Remove chicken from oven and rest for 5 mins. Place on serving plate, pour over sauce and serve with zucchini.
Introduction
From delicious. (Aus) Dec 2004
From delicious. (Aus) Dec 2004
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Ingredients
Serves: serves 4
Metric
Cups
For the Baked Chicken
- 4 chicken breasts (corn fed with skin and wing bone)
- 8 cloves garlic
- 2 large lemons (rind and juice)
- 6 sprigs lemon thyme
- 250 millilitres limoncello
- 50 grams unsalted butter
- 2 tablespoons olive oil
For the Zucchini Spaghetti
- 30 grams unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (finely chopped)
- 2 yellow courgette (cut into very thin matchsticks)
- 2 courgettes (cut into very thin matchsticks)
- 2 tablespoons fresh flatleaf parsley (chopped)
- 1 tablespoon lemon juice
For the Baked Chicken
- 4 chicken breasts (corn fed with skin and wing bone)
- 8 cloves garlic
- 2 large lemons (rind and juice)
- 6 sprigs lemon thyme
- 9 fluid ounces limoncello
- 1¾ ounces unsalted butter
- 2 tablespoons olive oil
For the Zucchini Spaghetti
- 1 ounces unsalted butter
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic (finely chopped)
- 2 yellow squash (cut into very thin matchsticks)
- 2 zucchini (cut into very thin matchsticks)
- 2 tablespoons fresh italian parsley (chopped)
- 1 tablespoon lemon juice
Method
Chicken Baked in Limoncello With Zucchini 'Spaghetti' is a community recipe submitted by marie-louise and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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