Our second instalment of our autumn recipes continues with Mediterranean chicken & courgettes.
- 3 Tbs. balsamic vinegar
- 1 Tbs. finely chopped fresh rosemary
- 1 tsp. firmly packed light brown sugar
- 2 Tbs. extra-virgin olive oil
- 8 serving pieces of chicken, trimmed of extra skin and fat, patted dry
- 2 small courgettes diced
In a small bowl, mix 1 Tbs. of the balsamic vinegar, 1 Tbs. of the rosemary, the brown sugar, 3/4 tsp. salt, and 1/4 tsp. pepper; stir to dissolve the sugar and salt. Add the olive oil and mix well.
Arrange the chicken pieces, skin side up, on top of all, and brush with the remaining vinegar mixture. Roast for 30 minutes.
After 30 mins add the courgettes over the chicken. Return to the oven and continue to roast for another 20 to 30 minutes. Sprinkle the vegetables with a little salt and pepper and serve around your raki table.
Share, savour, enjoy!