About the Dish

1 Whole Pasture-Raised Chicken
1 Lemon
8 sprigs Thyme
2 Onion
1 1/2 pounds Zucchini
10 ounces Salad Tomatoes
Per Serving
Calories 430
Total Fat 17 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 150 mg
Sodium 530 mg
Total Carbohydrates 14 g
Dietary Fiber 4 g
Sugar 9 g
Protein 53 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Watermelon-Flavored Beer

Summer in the South has become the season of watermelon-flavored beer. Why? They are simply refreshing, especially with summer vegetables like zucchini. We suggest adding Atlanta's Wild Heaven Brewings Watermelon Emergency Drinking Beer to this chicken and zucchini entree. Emergency Drinking Beer is an Atlanta institution brewed to be an easy-drinking introduction to craft beer. It’s is a perplexing combination of gose and light lager which each summer is punched up with doubly refreshing watermelon juice.

Wild Heaven Watermelon Emergency Drinking Beer, Atlanta, Georgia

Chardonnay - Napa Valley, CA

The rich, buttery oaky notes of Napa Chardonnay go so well with the lemony herbs of the roasted chicken. Chicken is a fairly mild protein, and its “fatty” oils don’t overwhelm white wines. Whatever you decide you season it with is the flavor that it takes on, and the lemon and herbs are perfectly suited to Chardonnays.

Stag’s Leap Winery Chardonnay, Napa Valley, CA


MISE EN PLACE • Heat oven to 425° F. • Discard lemon ends. Halve lemon lengthwise. • Cut each onion into 6-8 wedges. • Quarter zucchini lengthwise. Cut into 3-4-inch lengths.
• Coat a baking sheet with 1 teaspoon olive oil. • Remove neck from chicken cavity. Discard, or save for another use. • Pat chicken dry, and transfer to baking sheet.
• Rub chicken with 1 teaspoon olive oil. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. • Stuff chicken with lemon and thyme sprigs.
• In a bowl, toss onion with 1 teaspoon olive oil and 1/4 teaspoon kosher salt in a bowl. • Spread onion around chicken. • Roast chicken and onion in oven 30 minutes.
• Stir onion. • Scatter zucchini and tomatoes around chicken. • Roast in oven 15 minutes. • Stir vegetables. Roast until chicken is cooked through (165° F at the thigh, and juices no longer pink), 10-15 minutes more.
• Let chicken rest 10 minutes. • Carve chicken into serving portions. Reserve juices for serving. • Divide chicken and vegetables between plates. • Drizzle with juices, and enjoy!