Rating: 4 stars
765 Ratings
  • 5 star values: 420
  • 4 star values: 65
  • 3 star values: 69
  • 2 star values: 167
  • 1 star values: 44
Tara Bench


Credit: John Kernick

Recipe Summary test

20 mins
35 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. Drizzle ½ tablespoon of the oil in a roasting pan. Remove the zest from the lemon in thin strips; set aside. Thinly slice the lemon. Place half the slices in the pan.

  • Place the chicken on top of the lemon slices and season with 1/8 teaspoon of the salt.

  • Slice each zucchini in half lengthwise, then slice each half into ¼-inch-thick half-moons. In a bowl, combine the zucchini, parsley, and pepper and the remaining oil, lemon slices, and salt; toss.

  • Spread the mixture around the chicken and sprinkle the Feta over the top.

  • Roast until the chicken is cooked through, 15 to 20 minutes. Transfer it to a cutting board and cut each piece into thirds.

  • Divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.

Nutrition Facts

270 calories; calories from fat 27%; fat 8g; saturated fat 3g; cholesterol 110mg; sodium 378mg; carbohydrates 5g; fiber 2g; sugars 3g; protein 42g.