This recipe can be on the table in just half an hour and is perfect for easy weeknight dinners.
Ingredients
Garlic & herb boneless chicken
Coarsely torn sourdough baguette
80ml extra virgin olive oil
1 juiced and zested lemon
3 bruised garlic cloves
500ml chicken stock
1 bunch finely chopped flat leaf parsley
1 bunch baby broccoli
1/2tsp dried chilli flakes (optional)
Instructions
- Preheat oven to 250o In a heavy-based flameproof roasting pan, heat 1tbsp of the oil over high heat and cook chicken, skin-side down until skin is golden, for approximately 5 minutes. Remove from heat and place chicken on a plate.
- Add another 1tbsp of oil, garlic and bread to the pan, and sprinkle with chilli flakes and lemon zest. Season and top mixture with chicken, skin-side up. Pour stock around chicken and cover with foil. Roast for 12 minutes then uncover, drizzle with 1tbsp of oil and cook uncovered for a further 10 minutes or until chicken is thoroughly cooked before cutting the chicken into pieces.
- In a saucepan of boiling water, cook the broccoli until just tender and bright green. Mix remaining oil, lemon juice and parsley in a bowl and drizzle chicken with mixture. Serve with broccoli.
Serves 4