Feta Chicken With Zucchini

I found this recipe terribly unbalanced in the flavors. It has the tart cheese, the tart lemon, tart lemon zest, bland taste of squash and chicken breast, and the parsley and pepper, though they struggled mightily, could not offset the tartness. It needed another flavor to balance out all of the tartness. I struggled through a serving, but for the leftovers, I sautéed some onion and garlic, chopped up the leftover chicken, threw everything in the pan and warmed it, threw in some fresh spinach, and dumped some hoisin sauce over it to finish warming it. In retrospect, this would be an absolutely perfect recipe for a mild white fish, without the daggone cheese. The pronounced flavor and relative sweetness of the fish would complement the lemon. Might skip the zest and reduce the amount of lemon, too.

I added a thinly sliced sweet onion, since I had one that I needed to use before it would go bad. I also didn't include the lemon zest on top, mostly because my peeler isn't very good and I couldn't get the zest off in strips. Overall this was pretty good; the only thing is that the lemon flavor was a little stronger than I would've liked.

Very lemony. I would recommend reducing the amount of lemon. The chicken tasted good, but the zucchini had an overpowering lemon flavor.

My girlfriend added sliced onion and straight neck yellow squash into the veggies and it worked out. We added up to 10 more minutes of baking since we had 3 VERY large chicken breasts... (I could only eat a half of one) ...it all ended up as still being very tender and moist though roasted uncovered... with maybe too much lemon influence in retrospect for my taste that overpowered the earthy overtones of the gourd and root veggies, which all combined, tended to overpower the tart and creamy sharp flavors of the feta cheese that I desired... a marinade of some sort may have added to the internal flavor of the chicken but it was tasty all the same when eaten with samples of the roasted veggies, fruit, cheese, roasting pan liquids, and accompanying saffron rice. ...guess that was my attempt at a highty tighty recipe review?