Speedy chicken diavola with polenta and zucchini flowers

Name: Speedy chicken diavola with polenta and zucchini flowers
Ingredients: 1.4kg whole chicken, halved lengthways, breasts, thighs and legs scored; 1 cup (250ml) white wine; 1/3 cup (80ml) extra virgin olive oil; 1 tsp dried rosemary; 2 garlic cloves, sliced; 1/2 bunch oregano, leaves picked; 10 zucchini flowers with stems attached, stems thinly sliced, flowers torn; Cooked instant polenta (we used Woolworths Macro), to serve

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Servings: 4

Author : Phoebe Wood

chicken zucchini flowers italian recipe

Speedy chicken diavola with polenta and zucchini flowers

Ingredients

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1.4kg whole chicken, halved lengthways, breasts, thighs and legs scored1 cup (250 milliliters) white wine1/3 cup (80 milliliters) extra virgin olive oil1 tsp dried rosemary2 garlic cloves, sliced1/2 bunch oregano, leaves picked10 zucchini flowers with stems attached, stems thinly sliced, flowers tornCooked instant polenta (we used Woolworths Macro), to serve

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Instructions

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Step 1

Preheat oven to 200°C. Place chicken, skin-side up, in a roasting pan and add wine, oil, rosemary, garlic and oregano.

Step 2

Season with salt. Roast for 45-50 minutes until juices run clear when the thickest part of the thigh is pierced with a skewer.

Step 3

Toss zucchini in roasting juices, season with pepper. Serve chicken, zucchini and roasting juices over polenta.

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