Roast chicken with spelt & broccoli

Name: Roast chicken with spelt & broccoli
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 2
Ingredients: ½ tbsp Essential Olive Oil; 4 Essential British Chicken Thighs; 1 Essential Red Onion, halved and sliced; 1 clove garlic, crushed; 100 g LoveLife Quick Cook Italian Spelt, rinsed; 250 ml fresh Cooks’ Ingredients Chicken Stock; ½ Essential Lemon, juice of 1⁄2, the rest in wedges; 60 g pitted Kalamata olives; 200 g Waitrose Tenderstem Broccoli Spears, trimmed and thicker stems halved lengthways

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

5 out of 5 stars(3) Rate this recipe

Serves2
CourseMain meal
Prepare10 mins
Cook55 mins
Total time1 hr 5 mins
Plusstanding

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

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

Method

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.
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.
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.