Chicken

Speedy chicken diavola with polenta and zucchini flowers

Name: Speedy chicken diavola with polenta and zucchini flowers
Yield: 4
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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by Phoebe Wood

Sep 15, 2016

Taking inspiration from all over Italy, Phoebe Wood showcases the very best that is Italian food in this simple chicken dish. Perfect for weekend entertaining.

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

Method

1.

Preheat oven to 200°C. Place chicken, skin-side up, in a roasting pan and add wine, oil, rosemary, garlic and oregano.
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.
3.

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