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Roast Chicken & Zucchini

Whole roast chicken (skin on), pan-roasted zucchini in drippings.

Dinner

Instructions

  1. Preheat oven to 425F. Pat chicken dry inside and out, season liberally with salt, pepper, and dried thyme.
  2. Place breast-up in a roasting pan or cast iron. Roast 50 to 60 minutes until thigh juices run clear (or 165F internal).
  3. Halfway through, toss sliced zucchini around the chicken in the rendered fat.
  4. Rest chicken 10 minutes before carving. Spoon pan drippings over everything.