Garlic and Parsley Roast Chicken with Crunchy Purple Sprouting Broccoli
For midweek meals, you simply can't beat the kind of recipe that you can get prepared in advance and then chuck into one pot or into the oven before allowing the magic to happen without much effort from you.
The recipe is super easy to prepare and the classic combination of flavours of garlic, parsley and lemon are just as spectacular as ever paired with roasted chicken and purple sprouting broccoli. This is a really great dish to cook for two people and it's something I cook ALL the time.
Garlic and Parsley Roast Chicken with Crunchy Purple Sprouting Broccoli
Serves 2
40g softened unsalted butter
4 garlic cloves, crushed
Half a small bunch fresh parsley, finely chopped
4 free-range skin-on chicken thighs
400g purple sprouting broccoli
1½ tbsp olive oil
pinch chilli flakes (optional)
20g fresh breadcrumbs
zest of ½ lemon
sea salt and freshly ground black pepper
Heat the oven to 220°C/200°C fan/gas 7.
In a small bowl, combine the butter with the garlic and the parsley. Season well.
Take the chicken thighs, loosen the skin a bit on each one and work some of the butter mix under, rubbing any leftover butter on top. Season well, then put in a roasting tray and roast for 30 minutes.
After 15 minutes, trim the broccoli and toss with 1 tbsp of the olive oil, the chilli flakes (if using) and plenty of salt and pepper in a baking tray, then roast for 10 minutes.
Mix the breadcrumbs with the lemon zest and rest of the olive oil. Scatter over the broccoli and roast for 3 minutes more. Serve the roast chicken and broccoli with roast potatoes.
The recipe is super easy to prepare and the classic combination of flavours of garlic, parsley and lemon are just as spectacular as ever paired with roasted chicken and purple sprouting broccoli. This is a really great dish to cook for two people and it's something I cook ALL the time.
Garlic and Parsley Roast Chicken with Crunchy Purple Sprouting Broccoli
Serves 2
40g softened unsalted butter
4 garlic cloves, crushed
Half a small bunch fresh parsley, finely chopped
4 free-range skin-on chicken thighs
400g purple sprouting broccoli
1½ tbsp olive oil
pinch chilli flakes (optional)
20g fresh breadcrumbs
zest of ½ lemon
sea salt and freshly ground black pepper
Heat the oven to 220°C/200°C fan/gas 7.
In a small bowl, combine the butter with the garlic and the parsley. Season well.
Take the chicken thighs, loosen the skin a bit on each one and work some of the butter mix under, rubbing any leftover butter on top. Season well, then put in a roasting tray and roast for 30 minutes.
After 15 minutes, trim the broccoli and toss with 1 tbsp of the olive oil, the chilli flakes (if using) and plenty of salt and pepper in a baking tray, then roast for 10 minutes.
Mix the breadcrumbs with the lemon zest and rest of the olive oil. Scatter over the broccoli and roast for 3 minutes more. Serve the roast chicken and broccoli with roast potatoes.
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