Roast chicken with spelt and broccoli
Waitrose and Partners

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(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

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

3,427kJ/ 821kcals

Fat

47g

Saturated Fat

11g

Carbohydrates

44g

Sugars

7.6g

Fibre

8.4g

Protein

50g

Salt

2.2g

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Add ingredients

View this recipe's ingredients and add them to your trolley

Rating details

Rate this recipe

Select your rating

Overall rating (5/5)

5 out of 5 stars3 ratings

5 Stars

3

4 Stars

0

3 Stars

0

2 Stars

0

1 Stars

0