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Lemoncello
Baked Chicken with Zucchini Spaghetti
4 chicken breasts with skin
8 garlic cloves
Pared rind and juice of 2 large lemons
6 sprigs lemon thyme
1 cup (250ml) lemoncello
50g unsalted butter
2 tbs olive oil
Zucchini Spaghetti
30g unsalted butter
1 tbs extra virgin olive oil
2 garlic cloves, finely chopped
2 each large green and yellow zucchini, cut into very thin matchsticks
2 tbs chopped flat leaf parsley
1 tbs lemon juice
Place chicken in 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 frypan 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
gerbs) 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
