Baked chicken with Courgettes

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Joints of chicken liberally spread with parsley butter are oven-roasted, with courgettes added to the pan. Small new potatoes scrubbed and left in their skins are very good used instead of or in addition to the courgettes. This is an easy-to-make summer recipe that is perfect for lunch.


  • 4 chicken joints
  • salt and freshly milled pepper
  • 50–75 g/2–3 oz butter
  • 1 tablespoon finely chopped parsley
  • juice of ½ lemon
  • 450 g/1 lb courgettes


    Place the chicken pieces in a buttered shallow roasting tin or baking dish. Choose one big enough to take both chicken and vegetables. Season the chicken with the salt and freshly milled pepper. Cream the butter until soft, then beat in the chopped parsley and lemon juice. Spread the parsley butter generously over the chicken joints. Place in the centre of a moderate oven (180 °C., 350 °F., Gas Mark 4) and bake for 1 hour.

    Meanwhile trim either end of the courgettes, wash and slice thickly. Add to a pan of boiling salted water, bring back to the boil and simmer for 2–3 minutes to blanch the slices, then drain well. (If new potatoes are used, make sure to select small potatoes which will cook quickly, and blanch as for the courgettes.) Add the courgettes to the chicken after about 15 minutes of the baking time. Turn the courgettes in the parsley butter which will have begun to melt around the sides of the baking dish. Baste the chicken joints and replace in the oven to complete cooking time. Baste chicken and courgettes occasionally.

    Serve the chicken with the vegetables, butter and juices from the pan.