Nick Wisman

23 RECIPES

Expert in specialized/trending diets such as Paleo, gluten-free, vegan, heart-healthy, all organic, etc.

Grilled Chicken With Zucchini Gratin

Looking for a flavorful keto-friendly meal? This bone-in roasted chicken breast complete with gravy and a cheesy zucchini gratin is perfect! With tender chicken and a variety of flavors, this dish is a classic and is easy to make.

Turn mealtime into a joyful experience
CUISINES: American
LEVEL: EASY
TIME: 30 min
SERVING: 2 People
INGREDIENTS:
  • ▶︎ Marinade
  • 2 Qt Cold Water
  • 2 tbsp Granulated Sugar
  • 2 tbsp Salt
  • 3 fillets Bone in Chicken
  • ▶︎ For Zucchini
  • 2 medium Yellow Squash
  • 2 medium Zucchini
  • ½ tbsp Sea Salt
  • 2 tbsp Butter
  • ▶︎ For Shallot
  • 1 tbsp Butter
  • 2 small Shallot, minced
  • 4 cloves Garlic, minced
  • 1 tbsp Thyme, diced
  • ½ cup Heavy Cream
  • ¼ cup Bread Crumbs
  • ¼ tsp Salt
  • ½ tsp Black Pepper Powder
  • 2 tbsp Parmesan Cheese
  • ▶︎ For Topping
  • ¼ cup Bread Crumbs
  • 1 tsp Thyme Diced
  • 2 tbsp Olive Oil
  • ¼ cup Grated Parmesan Cheese
  • ¼ tsp Ground Black Pepper
  • ▶︎ Roast the Chicken
  • 1 Large Lemon, sliced
  • 2 Medium Shallot, sliced
  • 4 Garlic Cloves
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 1 sprig Sage
  • 1 tsp Salt
  • 1 tbsp Olive Oil
  • ▶︎ For The Sauce
  • 2 tbsp Butter
  • 2 tbsp Flour
  • 2 cups Chicken Broth
LET'S START
Step 1 : [Marinade The Chicken]
Step 1 : [Marinade The Chicken]
Step 1 : [Marinade The Chicken]
Heat 2 cups of water with sugar and salt.
Step 2
Step 2
Step 2
Add the remaining water to cool the brine.
Step 3
Step 3
Step 3
Place the chicken in a bag and pour the brine over the chicken.
Step 4
Step 4
Step 4
Let it sit in the brine for at least 4 hours but less than 6 hours.
Step 5
Step 5
Step 5
Remove from the refrigerator 30 minutes before cooking. Remove from the brine and pat dry.
Step 6 [Zucchini]
Step 6 [Zucchini]
Step 6 [Zucchini]
Heat oven to 218°C / 425°F.
Step 7
Step 7
Step 7
Lightly marinate zucchini and yellow squash with salt.
Step 8
Step 8
Step 8
In a large sauté pan over medium heat, melt butter and sauté the yellow squash with salt. with light salt and pepper until there is a light sear; reserve on the side. Repeat with the zucchini.
Step 9
Step 9
Step 9
Add butter, shallot and garlic to the pan and lightly sauté for one minute.
Step 10
Step 10
Step 10
Add thyme, heavy cream and slightly reduce for five minutes. Mix parmesan, breadcrumbs, salt, and pepper into the cream.
Step 11
Step 11
Step 11
Mix with cooked zucchini and squash.
Step 12
Step 12
Step 12
Pour into a greased baking dish.
Step 13
Step 13
Step 13
Cover with [Topping] and Back until bubbly and golden brown for about 15-20 minutes.
Step 14 [For Topping]
Step 14 [For Topping]
Step 14 [For Topping]
Mix all [For Topping] ingredients.
Step 15 [To Roast the Chicken]
Step 15 [To Roast the Chicken]
Step 15 [To Roast the Chicken]
Preheat oven, 218°C / 425°F. Lightly season the chicken with salt, pepper, and olive oil.
Step 16
Step 16
Step 16
In a cast iron, place lemon, shallots, garlic, rosemary, thyme, and sage on the bottom.
Step 17ㅤ
Step 17ㅤ
Step 17ㅤ
Place the chicken evenly distributed on the top.
Step 18
Step 18
Step 18
Roast for 15-20 minutes, with the temperature on the thickest part of the meat to register 160°C / 320°F.
Step 19
Step 19
Step 19
Discard the solid vegetables from the pan and but save the brown bits and stock separately.
Step 20 [For the Sauce]
Step 20 [For the Sauce]
Step 20 [For the Sauce]
In the same cast iron, melt butter and add the flour to make a roux. Scrape the bits off the bottom of the pan and simmer the roux for 3 minutes.
Step 21
Step 21
Step 21
Then add the cooking liquid from the baked chicken, and additional stock. Simmer to thicken. Season with salt and pepper if needed.
Step 22
Step 22
Step 22
Enjoy!