How to make
I saw this recipe for roasted vegetables and immediately decided to try it. It turned out to be a great Italian dish that is quick to prepare and suitable for a light lunch or dinner.
Peel and cut the potatoes into large pieces and boil them in salted water for 15 minutes. Do not cook them until they are fully cooked, because they will fall apart, and they will also be baked further.
Cut the chicken into bite-sized pieces and place them in a deep bowl. In the original recipe, the meat is from the breast, but I used boneless, skinless thigh meat.
Also cut the zucchini in large pieces without peeling them.
In a separate bowl, mix finely grated parmesan and breadcrumbs and mix.
In the bowl next to the meat, add the zucchini and the strained potatoes.
Add finely chopped parsley, salt, black pepper, pressed garlic cloves, 2 tablespoons olive oil, and 2/3 of the parmesan and breadcrumbs mixture.
Mix well and transfer everything to a suitable tray.
Sprinkle with the remaining parmesan and breadcrumbs and drizzle with the remaining olive oil. Put the dish to bake in a heated oven at 390°F (200°C) for about 30 minutes, until a golden crust is obtained.
The result is very tasty and aromatic chicken with zucchini and potatoes and a crispy Parmesan crust, which you can serve warm with a suitable seasonal salad.
Bon Appetit!
