Photo: Lily Banse
Lemon-Herb Roasted Chicken & Zucchini Gratin (Lemon Herb Seasoning)
17 ingredients
Serves 4.
openrecipes
This roast chicken gets a flavor boost from our lemon herb seasoning, which is combined with olive oil and rubbed under the skin. The blend includes tangy lemon peel, aromatic thyme, garlic and parsley, along with black pepper for a hint of lively spice.
Estimated Nutrition (whole recipe, rough)
1345
Calories
69g
Protein
62g
Fat
130g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes