Lemon-Herb Roasted Chicken & Zucchini Gratin (Lemon Herb Seasoning)

By Iggiewoman

Ingredients

• 1 chicken, 4 to 5 lb., giblets and neck removed
• 2 Tbs. lemon herb seasoning
• 1/4 cup extra-virgin olive oil, plus more as needed
• 2 tsp. kosher salt, plus more, to taste
• 1/2 small yellow onion, cut into 2 or 3 pieces
• 3 large garlic cloves
• 1/2 lemon, cut into 4 wedges
• 2 fresh rosemary sprigs
• 1 Tbs. unsalted butter
• 4 zucchini, about 1 1/2 lb. total, sliced 1/4 inch thick
• Sea salt and freshly ground pepper, to taste
• 1 tsp. minced fresh tarragon
• 1/4 lb. fresh goat cheese
• 1/3 cup milk
• 1/3 cup heavy cream
• 1/2 cup grated pecorino cheese
• 1 cup panko

Details

Servings 4
Adapted from williams-sonoma.com

Preparation

Step 1

Preheat an oven to 425°F. Remove and discard the excess skin and fat from the chicken cavity. Rinse the chicken with cold water and pat dry with paper towels.

In a small bowl, stir together the lemon herb seasoning and the 1/4 cup olive oil. Starting at the neck cavity, gently slide your fingers under the skin and separate the skin from the meat, being careful not to tear the skin. Loosen the skin on the thighs and legs in the same manner. Rub the herb mixture evenly over the meat underneath the skin, then pat the skin back into place. Tuck the wing tips behind the neck. Pour any excess herb mixture into the reservoir of an ultimate chicken roaster.

Season the chicken cavity with the 2 tsp. salt. Place the chicken, with the leg end first and the breast side up, onto the suspension arm. Stuff the cavity with the onion, garlic, lemon and rosemary. Tightly truss the legs and bottom part of the back to the suspension arm. Rub the outside of the chicken with olive oil and season generously with salt.

Roast the chicken until the juices run clear when a thigh is pierced with a knife and an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, 60 to 75 minutes.

Meanwhile, make the zucchini gratin: In an ovenproof fry pan over medium-high heat, melt the butter. Add the zucchini and sauté until just beginning to brown, about 8 minutes. Season with salt and pepper. Sprinkle with the tarragon and dot with the goat cheese.

In a small bowl, stir together the milk and cream. Season with salt and pepper. Pour the milk mixture over the zucchini. Sprinkle with the pecorino cheese and panko.

When the chicken is done, transfer it to a cutting board, cover loosely with aluminum foil and let rest for at least 15 minutes before carving.

Meanwhile, reduce the oven temperature to 375°F. Bake the gratin, uncovered, until the topping is golden brown, about 30 minutes.

Carve the chicken and serve with the zucchini gratin. Serves 4.

Adapted from a recipe by Williams-Sonoma.