Roast Chicken and Broccoli Bake

Name: Roast Chicken and Broccoli Bake
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 4
Cuisine: Gluten-Free, Low Carb
Ingredients: 4 lb whole chicken (we use Butcher Box meat); 3-4 sprigs fresh thyme, plus extra to garnish; 2 TB olive oil; 25 oz broccoli florets; 5.3 oz cherry tomatoes, chopped small; 1 TB unsalted butter; 2 cloves garlic, finely chopped; 15 fl oz heavy cream; 4 TB finely grated Parmesan cheese; Sea salt; Freshly ground black pepper

Roast chicken meals are one of the best comfort meals. It’s juicy, tender, and delicious. Nothing beats a healthy and easy dinner that your whole family will devour.

Roast chicken is one of the best comfort food meals. It’s juicy, tender, and delicious. Add a delicious broccoli side and you have a real winner for a wholesome family dinner!

Chef Tips:

Follow the cooking instructions (time and temperature) on your chicken’s packaging. These are usually very accurate and foolproof – especially for the size of your bird. It will definitely be more than an hour, so be mindful of this when planning. The chicken will also need resting time before carving.

Serves 4

Roast Chicken and Broccoli Bake

Prep Time: 15 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 45 minutes

Roast chicken meals are one of the best comfort meals. It’s juicy, tender, and delicious. Nothing beats a healthy and easy dinner that your whole family will devour.

Ingredients

4 lb whole chicken (we use Butcher Box meat)
3-4 sprigs fresh thyme, plus extra to garnish
2 TB olive oil
25 oz broccoli florets
5.3 oz cherry tomatoes, chopped small
1 TB unsalted butter
2 cloves garlic, finely chopped
15 fl oz heavy cream
4 TB finely grated Parmesan cheese
Sea salt
Freshly ground black pepper

Instructions

Preheat the oven according to the instructions on your chicken packaging (see Tip).
Season the chicken all over with salt and pepper. Add the thyme sprigs to the cavity and tie (truss) the legs together. Rub all over with olive oil and place onto a baking tray. Cook as per the length of time indicated on the chicken packaging (see Tip).
For the broccoli bake, bring a large pan of salted water to the boil. Add the broccoli and boil for 4 minutes only. Drain in a colander and leave for 1 minute to steam off. Tip the florets into an appropriately sized baking dish and scatter in the chopped tomatoes. Season with salt and pepper.
Melt the butter in a pan over medium heat and add the garlic. Cook for a minute, just to soften the garlic. Pour in all the cream and two tablespoons Parmesan and bring to a simmer for 3-4 minutes to reduce and thicken the cream a little. Pour over the broccoli and tomato mix in the baking dish, then scatter over the remaining grated Parmesan.
When the chicken is done, remove it from the oven and set aside to keep warm. If the oven is not at 355°F (180°C) – set it to this temperature now.
Place the broccoli bake in the oven for 20 minutes.
Serve the chicken with the broccoli bake, seasoning with more salt and pepper, if needed, and garnish with extra time if you want to.