• Lift the skin of the chicken and slide in the thyme. Season with salt and pepper and prick the skin with a fork. Cook on the barbecue or on a grill in a preheated oven at 225 degrees Celsius (thermostat 7 8) on the grill + convection setting (in this case, place a tray under the grill to catch the drippings). Cook for 30 to 40 minutes, turning regularly. The fat should drain without touching the pieces. • Cut the zucchini into 4 cm sections. Cut each section into 4 or 6 pieces to make fries. Pour the oil, curry, salt, and pepper into a bowl and mix well with the fries to coat them. Sauté them over high heat in a large skillet for about 5 minutes. Serve hot with the chicken.