Many families gather together and eat out as a group on Father’s Day. Others hold mini reunions at home and potluck lunches or dinners are a popular way of celebrating Father’s Day. If you’re having one of those potluck lunches and wondering what you can cook in bulk without too much work, roast chicken is a good idea. The trick is to marinate the chicken for at least 24 hours prior to roasting to allow the seasonings to penetrate the thickest parts of the meat.
No ready-made marinade in jars were used to cook those whole chickens in the photo. I made my own with simple and very basic ingredients. Then, I served them with a side dish — zucchini with cheese and herbs inspired by Elise’s sautéed zucchini and gruyere.
This is a two-part entry. Don’t forget to click on the link to page two for the zucchini with cheese and herbs recipe.
Roasted chicken with garlic and rosemary
The following ingredients are good for one chicken weighing a kilo or less. Double, triple or quadruple the ingredients if marinating more than one chicken.
4 cloves of garlic, finely grated
juice of one lemon
1 tbsp. of salt
as much ground pepper as you like
2 tbsps. of fresh rosemary (or 1 tbsp. dried)
Pierce the thickest parts of the chicken with a fork.
Place the ingredients in a bowl and mix together. Add the chicken to the bowl, rubbing the marinade into the meat. Scoop some into the chicken’s cavity. Place the chicken with the marinade in a resealable bag and keep in the fridge for at least 24 hours, turning the chicken every few hours or so.
Place in a roaster (you have to use a rack to allow the fat to drip off) and roast uncovered in the oven at 170oC for 45 to 55 minutes.
While the chicken roasts in the oven, prepare the zucchini with cheese and herbs side dish. Click the link to page to below.
Zucchini with cheese and herbs
This is a modified version of Elise’s sautéed zucchini and gruyere.
Note that the amount of ingredients you need depends on the number and size of the zucchinis you are cooking. I recommend two cloves of garlic, half of a small onion and 1 to 2 tbsps. of olive oil for every small zucchini. Adjust as needed.
There is no need to peel zucchinis. The skins are soft and perfectly edible.
You will need:
zucchinis, cut into 1/2 inch thick rings (for large zucchinis, halve lengthwise before slicing)
garlic, finely minced
onion, finely sliced
1 to 2 tbsps. of olive oil for every zucchini
fresh basil (Holy basil or lemon basil, preferably)
fresh tarragon (I used dried, my tarragon in the backyard having been eaten by the dog)
your favorite cheese (I used plain cheddar), cut into thin strips or very small cubes
Heat the olive oil in a pan. Cook the zucchini over high heat. Zucchini cooks fast; you can wait until they brown a little. After a minute or so of cooking, sprinkle with salt and pepper, and add the garlic and onion slices. When the zucchini is almost done, add the basil and tarragon. Cook, tossing, for about 30 seconds longer or just until the basil and tarragon soften and become fragrant. Turn off the heat, scatter the cheese over the zucchini, cover the pan for a few minutes until the cheese melts. Serve with the roasted chicken with rosemary and garlic.
Happy Father’s Day!