Roast Chicken with Zucchini and Corn
Updated 12:17 PM EST, Wed, Aug 4, 2010
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Whole Roast Chicken with Zucchini and Summer Corn
A former contestant on "Top Chef" and "Iron Chef," cooking maven Ariane Duarte of New Jersey restaurant CulinAriane shares this hearty meal that's a cinch to make. Plus, you can use the leftovers for chicken salad and creamy corn chowder. For more of her easy recipes, check out DinnerTool.com.
Whole Roast Chicken With Zucchini
3-4 pound whole chicken
2 lemons, halved
1/2 bunch thyme (about 12 sprigs)
1 whole onion, quartered
Salt and pepper
Rinse cavity of chicken and pat bird dry. Stuff cavity with lemons and half the thyme. Rub outside of chicken with oil, salt and pepper generously.
Place chicken in roasting pan. Preheat oven to 375 degrees F. Bake for approximately one hour (about 15 minutes per pound).
While chicken is baking, wash zucchini. Cut lengthwise. Brush with oil, salt and pepper and the rest of the thyme.
When roasted chicken has about 10 minutes left, add zucchini. When chicken is done, remove zucchini and cut into 1-inch pieces.
Let chicken rest about 10 minutes before slicing and serving.
8 ears of corn, husked
Pinch of sugar
Fill a large stock pot with water. Bring to a boil, season with salt generously and a little bit of sugar.
Place corn in boiling water and cook for about 6-8 minutes.
Remove corn and roll in butter. Then start nibbling on those delicious, sweet kernels!
First Published: Aug 3, 2010 11:10 AM EST