Roasted Chicken and Zucchini With Caper-Basil Vinaigrette

By Yotam Ottolenghi

Updated July 8, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 2
Ready In
1 hr 40 min
Rating
5(307)
Comments
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In this simple recipe, thinly sliced zucchini sits under whole chicken legs as everything roasts, soaking up the juices like little sponges and turning sweet and jammy. For best results, use smaller zucchini rather than large ones, which tend to be watery. A mandoline makes short work of the slicing, but a sharp knife and some patience also do the trick — just make sure to slice the zucchini very thinly so they turn soft and melty as they roast. A caper, shallot and basil vinaigrette spooned over at the end cuts through the richness. White balsamic vinegar is less punchy and more balanced than other white vinegars, but if you can't find it, use the same amount of rice vinegar mixed with 1½ teaspoons sugar. Serve with crusty bread to mop up the juices.

Featured in: The Unforgettable (and Simple) Way Yotam Ottolenghi Cooks Zucchini

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Ingredients

Yield:6 servings

For the Chicken

  • 1½ pounds (3 to 6) zucchini or yellow summer squash (or a combination), very thinly sliced 

  • 2 large shallots, very thinly sliced (about 2 cups)

  • 5 garlic cloves, thinly sliced 

  • 8 fresh oregano sprigs 

  • 10 anchovy fillets, finely chopped 

  • 2 teaspoons fennel seeds, roughly crushed 

  • 2 teaspoons Aleppo chile flakes (or 1 teaspoon crushed red pepper flakes) 

  • 4 tablespoons olive oil, divided 

  • Fine sea salt 

  • Freshly ground black pepper 

  • 6 whole chicken legs (about 3 ¾ pounds)

For the Vinaigrette

  • ½ cup white balsamic vinegar (or the same amount of rice vinegar mixed with 1½ teaspoons sugar)

  • 1 tablespoon olive oil 

  • 1 large shallot, very thinly sliced (1 cup loosely packed)

  • 1 garlic clove, crushed 

  • ⅓ cup capers, drained and roughly chopped 

  • 1 tablespoon fresh oregano leaves, roughly chopped 

  • Fine sea salt

  • Freshly ground black pepper

  • 1 packed cup fresh basil leaves, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

28 grams carbs; 269 milligrams cholesterol; 842 calories; 27 grams monounsaturated fat; 11 grams polyunsaturated fat; 14 grams saturated fat; 58 grams fat; 7 grams fiber; 1317 milligrams sodium; 53 grams protein; 12 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees.

  2. Step 2

    Prepare the chicken: Add the zucchini, shallots, garlic, oregano sprigs, anchovies, fennel seeds, chile flakes and 3 tablespoons of the oil to a parchment-lined rimmed baking sheet or 12-by-16-inch roasting pan. Season with ½ teaspoon of salt and a few grinds of pepper and give everything a good mix. Roast for 15 to 18 minutes, until the zucchini and shallots have softened and started to color around the edges.

  3. Step 3

    Rub the chicken all over with the remaining tablespoon of oil, 1 teaspoon salt and 1 teaspoon pepper. Remove the pan from the oven and give the zucchini slices a gentle stir, then nestle the chicken legs in amongst them. Return to the oven for another 45 minutes, until the chicken is golden and cooked through and the zucchini is completely soft, jammy and charred in places. Set aside to rest for 15 minutes.

  4. Step 4

    Meanwhile, make the vinaigrette: In a medium bowl, mix together the vinegar, oil, shallots, garlic, capers, oregano, ¼ teaspoon salt and some more pepper. When ready to serve, fold the basil into the vinaigrette and spoon some over each chicken leg, then drizzle a couple of spoonfuls of the liquid portion of the vinaigrette over the zucchini, leaving the rest in the bowl to serve alongside.

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Ratings

5 out of 5
307 user ratings
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Comments

Ioana

I read the note that went along with this recipe, about the author discovering zucchinis while on summer trips to Greece. One angle never mentioned, but default in my Romanian home, is to slice each one in long wedges, then cook them in just a drop of broth, with garlic, herbs and olive oil. Add diced tomatoes towards the end, and avoid overcooking. Serve hot or cold, with a dollop of yogurt, freshly cut parsley, and crusty bread. The perfect summer dish.

Pat

Made this tonight. Wonderful! Caramelized shallots and zucchini a revelation. Serve with some good bread to soak up all of the schmaltzy, vinegary goodness.

Roo

Will try. Lovely article tho…a life lesson and a recipe…perfect combo. I fry zucchini in a butter, add a tiny sprinkle of sugar and then drizzle in some soy sauce….I can eat a whole lot of zucchini done this way.

Michael

I think some people automatically complain that Ottolenghi recipes have too many ingredients. No. This one has chicken and squash. Salt, pepper, oil and vinegar: just basics you use practically every time you cook. What makes Ottolenghi recipes so good is the flavoring ingredients. But no one of them is crucial , so don't sweat it if you don't have every single one. When I make this (again) for guests tomorrow, I will need to buy chicken. That's it.

Julie

Delicious. I followed some of the suggestions like adding herbs de Provence. I added thinly sliced potatoes on the bottom, 10/10 recommend. I also suggest using some marinade that was for the veggies in the chicken itself in addition to herbs de Provence.

JVR

The zucchini/chicken was so flavourful when removed from the oven. Already a great meld of flavour. Adding the vinaigrette overpowered them. Next time, no vinaigrette.

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