Roasted Chicken Breasts with Zucchini roasted and flavorful

1 In a cocotte, melt a knob of butter and add a tablespoon of olive oil. When the mixture turns a light brown color, lay your 4 seasoned chicken breasts, dust with a little thyme, and scatter the small white onions around them.

2 Roast for 6 minutes over moderate heat, then turn them over and cook for another 6 minutes. Now take a lid and quickly pour in 0.4 cup (10 cl) of water, cover, then remove your covered cocotte from the heat and let it rest.

3 Preheat your oven to 355°F (180°C) (gas mark 6) and remove the rack.

4 Trim the ends off your zucchini, then slice them lengthwise by hand or with a mandoline into slices about 1/2 cm thick. Lay them flat on your oven tray, season with salt and pepper, then brush each slice with your garlic-infused oil using a pastry brush. Cook for 10 minutes in the oven.

5 Blanch your herbs (pass them through boiling water for 10 seconds, then cool them in ice water and drain them).

6 Put your herbs in a bowl, then add 3 tablespoons of the jus released by the chicken breasts, blend for 1 minute, then pass through a fine sieve. To serve: Slice your chicken breasts into 6 pieces each, then on each plate, use a ring mold to arrange your zucchini in height, cover with your chicken slices and top with a small onion. Finish with a little chicken jus on top and a drizzle of herb jus around the plate.