Waitrose and Partners
Roast chicken with spelt and broccoli

Roast chicken with spelt & broccoli

Nutty spelt is gorgeous in this one-pot meal as it soaks up all the juices from the chicken.

5 out of 5 stars(4) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook55 mins
  • Total time1 hr 5 mins
  • Plusstanding

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • ½ tbsp Essential Olive Oil
  • 4 Essential British Chicken Thighs
  • 1 Essential Red Onion, halved and sliced
  • 1 clove garlic, crushed
  • 100g LoveLife Quick Cook Italian Spelt, rinsed
  • 250ml fresh Cooks’ Ingredients Chicken Stock
  • ½ Essential Lemon, juice of 1⁄2, the rest in wedges
  • 60g pitted Kalamata olives
  • 200g Waitrose Tenderstem Broccoli Spears, trimmed and thicker stems halved lengthways


  1. Preheat the oven to 200oC, gas mark 6. Heat the oil in a shallow, flameproof casserole dish or ovenproof sauté pan over a medium-high heat. Season the chicken and fry skin-side down for 5 minutes until golden, then cook on the flesh side for 2 minutes. Lift out of the pan and set aside.

  2. Add the onion and garlic to the pan with a pinch of salt and fry for 5-6 minutes, until soft and starting to caramelise. Stir in the spelt, then add the stock and lemon juice. Bring to a simmer, then sit the chicken thighs on top of the spelt, skin-side up. Transfer the pan to the oven for 25 minutes.

  3. Take the pan out of the oven and lift the chicken onto a plate. Stir the spelt, then stir in the olives and broccoli until coated in the juices. Sit the chicken back on top of everything and roast for a final 15 minutes, until fully cooked, there is no pink meat and the juices run clear. Stand for 5 minutes before serving with the lemon wedges.

Cook’s tip

Try swapping the olives for equally flavoursome sun-dried tomatoes.

And to drink...

Partner this dish with Louis Latour White Burgundy, France (75cl) – a classic, well-balanced wine with fresh, ripe citrus-fruit flavours.


Typical values per serving when made using specific products in recipe


3,427kJ/ 821kcals



Saturated Fat












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