Herb-Roasted Chicken with Potatoes & Broccoli

Intro:
Tender, golden roasted chicken served with beautifully seasoned potatoes and fresh broccoli. This wholesome one-pan-style meal is flavorful, filling, and perfect for a family lunch or dinner.

Time: 1 hour 10 minutes
Serves: 4

Ingredients

• 4 chicken thighs, bone-in and skin-on
• 500 g baby potatoes, halved
• 2 cups broccoli florets
• 1 medium onion, sliced
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp paprika
• ½ tsp black pepper
• 1 tsp salt
• ½ tsp onion powder
• 1 tbsp lemon juice
• ½ cup chicken stock or water

Method

1. Preheat the oven to 200°C (400°F).
2. Wash and halve the potatoes. Place them in a large roasting dish with the sliced onion.
3. Mix olive oil, garlic, rosemary, thyme, paprika, black pepper, salt, onion powder and lemon juice.
4. Rub the seasoning mixture thoroughly over the chicken.
5. Arrange the chicken over the potatoes and onions.
6. Pour the chicken stock around the potatoes, avoiding pouring it directly over the chicken skin.
7. Roast for 45–50 minutes, or until the chicken is thoroughly cooked and golden and the potatoes are tender.
8. Steam or lightly roast the broccoli separately for about 5–7 minutes so it remains bright and slightly crisp.
9. Arrange the roasted chicken, potatoes and broccoli on a serving platter.
10. Spoon some of the pan juices over the chicken and potatoes before serving.

Serving Suggestion:
Serve hot with the roasted potatoes, broccoli and pan juices. A simple green salad can also be served on the side.

Nutritional Value:
A balanced meal providing protein from chicken, carbohydrates and potassium from potatoes, plus fiber, vitamin C and other nutrients from broccoli and vegetables.

Nourish Kitchen Tip:
For extra flavor, marinate the chicken with the herb mixture for 30 minutes to 2 hours before roasting.