This is a fantastic lighter roast chicken dinner, great for a warm Spring / Summer evening. With this dish the sides are far from an afterthought - in my opinion they're the stars of the show! It's all pretty lemon and garlic centric, which I haven't veered from with any of the elements of the dish but the thyme on the chicken / halloumi adds a lovely additional dimension. You can take these sides and add to other meat or veggie dishes, or have the leftovers in a salad for lunch.
Ingredients
For the chicken:
1 whole chicken, or 6 chicken thighs, on the bone
50g butter, softened
4 garlic cloves, minced
1 tbsp fresh thyme
1 lemon, sliced
salt and pepper
1 large carrot, sliced
6 chestnut mushrooms
Veggie option:
1 pack halloumi
1 garlic cloves, minced
1/2 tbsp fresh thyme
squeeze of lemon
For the potatoes: 500g baby new potatoes 2 tbsp lemon juice 6 tbsp olive oil 1 tsp wholegrain mustard 1 garlic clove, minced 1tbsp chopped chives 1-2 spring onions
For the broccoli: 200g purple sprouting broccoli quarter lemon juiced, quarter lemon sliced 1 garlic clove, minced 1/2 tbsp olive oil
Method
1. If using a whole chicken, cut into the pieces (thighs, legs, wings and breasts).
2. Mix the butter, garlic, thyme and seasoning in a bowl until combined, then rub over the chicken pieces until covered. Squeeze the lemon slices over teh chicken and then add to the bowl. Refrigerate for at least 2 hours, or overnight.
3. Pre-heat the oven to 180C. Roast the chicken in a large tray, with the lemon slices, carrots and mushrooms for 30-40 mins until cooked through and skin is brown.
4. Boil the potatoes for 10 minutes then transfer to a tray and roast for 15-20 mins until nicely browned and crispy
5. Prepare the broccoli - combine the lemon juice, garlic and olive oil. Drizzle over the broccoli on a tray and toss to coat. Add the lemon slices and roast for 10-15 minutes.
6. Meanwhile prepare the dressing for the potatoes - whisk the lemon juice, mustard and garlic together then drizzle in the olive oil while whisking until emulsified. Once the potatoes are cooked, toss in the dressing and top with chives and spring onion
7. If having halloumi, toss in the lemon juice, garlic and thyme, then fry until brown on each side while the veg is roasting.
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