youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Chicken Baked in Limoncello With Zucchini 'Spaghetti'

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

From delicious. (Aus) Dec 2004

From delicious. (Aus) Dec 2004

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 ounce 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.

  • 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.
  • Tell us what you think