Chicken baked in limoncello with courgette ‘spaghetti’

Categories: August

Ingredients

• 4 chicken breasts, with skin on
• 8 garlic cloves, partially crushed, and 2 finely chopped
• pared zest and juice of 2 large lemons
• 6 sprigs fresh thyme
• 300ml limoncello
• 80g unsalted butter
• 2 tbsp olive oil
• 1 tbsp extra-virgin olive oil
• 4 large courgettes, cut into very thin matchsticks
• 2 tbsp chopped fresh flatleaf parsley

Directions

1. Lightly score the chicken and put in a non-metallic dish with the crushed garlic, lemon zest and juice (reserve 1 tablespoon), and thyme. Pour over the limoncello, cover and chill for 1 hour.

2. Preheat the oven to 180˚C/fan 160˚C/gas 4. Heat 50g of butter and the olive oil in a large heavy-based frying pan over a high heat. Remove the chicken from the marinade (reserve the marinade) and brown in the pan for 2-3 minutes each side. Put skin side up in a baking tray and roast for 10-15 minutes or until cooked through. Remove and rest for 5 minutes.

3. Meanwhile, make the courgette spaghetti. Heat the remaining butter and extra-virgin olive oil in a frying pan over a medium heat. Add the chopped garlic and cook for 2 minutes. Add the courgettes and cook, stirring, for 4-5 minutes until just cooked through. Mix in the parsley and reserved lemon juice, and season. Remove from the heat, cover and keep warm.

4. Return the frying pan used to cook the chicken to a medium heat, add the reserved marinade and boil for 5 minutes to reduce. Divide the chicken between serving plates, pour over the sauce and serve with the courgette spaghetti.

Email to a friend | Print this recipe | Back