Makes 4 servings. Difficulty
For chicken: 1 medium orange 3 large garlic cloves, crushed 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 teaspoon salt 2 chicken legs and thighs
For crunchy zucchini: 1 medium zucchini, cut into 3"x1/2" sticks 1/2 cup gf sour cream 3/4 cup gf cornflakes Salt to taste
For chicken: Grate orange zest and squeeze juice from orange into an 8" square baking dish. Add garlic, thyme, oregano, and salt. Place chicken pieces in marinade; turn to coat. Marinate 1 hour to overnight in refrigerator.
Place chicken pieces skin-side down, on broiler pan. Broil 4 inches from heat for approximately 6 minutes. Flip chicken and cook for an additional 6 minutes.
Heat oven to 425 degrees F.
Place broiler tray on center rack of oven. Bake chicken 18 to 20 minutes, or until cooked through.
For Crunchy Zucchini: Lightly butter a baking sheet.
Coat zucchini sticks with gf sour cream, then press into gf cornflake crumbs, a few at a time. Arrange zucchini on baking sheet and bake for least 15 minutes of chicken cooking time or until zucchini is golden brown.