Cheese toasted sandwich
Garlic and parsley roast chicken with broccoli and new potatoes
Garlic and parsley roast chicken with sprouting broccoli
and new potatoes in butter
Inspired by Delicious agazine
30g softened butter
2 garlic cloves, crushed
Handful of fresh parsley, finely chopped
2 free-range skin-on chicken thighs
Half packet, about 100g tender stem broccoli, trimmed and cut lengthwise
2 tablespoons olive oil
30g fresh breadcrumbs
10g of grated parmesan cheese
Zest of 1/2 lemon
500g New potatoes
Little melted butter with chopped parsley
Heat the oven to 220°C.
In a bowl mix the softened butter with the garlic and the parsley.
Loosen the skin of chicken thighs and push the butter mixture underneath. Rub any leftover butter on top. Season with salt and pepper, then roast for about 20-25 minutes.
After 15 minutes are up, toss the broccoli in 1 tablespoon of the oil and season with salt and pepper, add this to the baking tray tucking around the chicken, roast for about 10 minutes, until the skin is getting crispy and the chicken is cooked.
Next mix the breadcrumbs with the parmesan, lemon zest and 1 tablespoon of olive oil, and scatter over the broccoli and chicken.
Roast for a further 5 minutes more or until the breadcrumbs are crispy.
Serve with buttered new potatoes, and maybe steamed cabbage.