Chicken and Yellow & Zucchini Squash Casserole With Rosemary

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“This light and quick chicken fricassee creates a savory and wholesome dish. The ingredients can be prepared up to 2 hours in advance, then cooked with the chicken 20 to 25 minutes before serving.”
1hr 12mins

Ingredients Nutrition


  1. Preheat the oven to 450 degrees.
  2. Season the chicken with salt, cayenne pepper, and a pinch of sugar.
  3. Heat 2 tablespoons of the olive oil in a large roasting pan over high heat.
  4. Add the chickens, skin side down, and saute until golden, about 4 to 6 minutes.
  5. Turn them over and add the garlic, squash and zucchini slices, bay leaf, rosemary, lime zest, and salt.
  6. Drizzle 1 tablespoon of the olive oil over the casserole and carefully toss.
  7. Place the pan in the oven and roast for 15 to 20 minutes, tossing 2 or 3 times.
  8. Place the tomato slices in a bowl.
  9. Season with salt, a pinch of cayenne pepper and sugar.
  10. Toss them in 1 tablespoon of the olive oil and the lime juice and spread them over the chicken-squash casserole.
  11. Cook for 5 to 7 minutes more.
  12. Discard the bay leaf and rosemary sprigs, transfer the chicken and garnish to a large serving platter, and keep warm.
  13. Add the stock or water to the pan drippings and simmer for 3 to 4 minutes over medium heat.
  14. Add the remaining tablespoon of olive oil, mix well, and strain the sauce.
  15. Place the chickens on a platter.
  16. Arrange the vegetables over them.
  17. Spoon the sauce evenly over the warm dish.

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