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Garlic and lemon thyme chicken with a purple sprouting broccoli, mushroom and red onion salad

Prep time 1-2 hours
Cook time 1-2 hours
Serves 4
by James Martin

From Saturday Kitchen
Once you've jointed the chicken this recipe is a doddle. Great for a casual dinner with friends.

Method


  1. Place the chicken pieces, oil, lemon thyme and garlic in a large freezer bag and seal. Leave to marinade in the fridge for at least an hour and ideally overnight.

  2. Preheat the oven to 200C/180C Fan/Gas 6. Pour the chicken and its marinade onto a baking tray and cook for 15-20 minutes, or until cooked through.

  3. For the salad, heat a large saucepan of salted water and blanch the broccoli for 2 minutes, remove and drain.

  4. Heat a large griddle pan and drizzle the broccoli with the oil. Place on the griddle pan and cook for 2-3 minutes until charred.

  5. Combine the mushrooms, onion, olives and cooked broccoli in a large bowl. In a small bowl or jug whisk the two vinegars and extra virgin olive oil together to make a dressing.

  6. To serve, pour the dressing over the salad and toss. Place on a serving plate and top with the burrata. Serve the chicken alongside.

Ingredients

For the garlic and lemon thyme chicken

  • 1 whole medium chicken, jointed into 8 pieces
  • 8 tbsp olive oil
  • 8 sprigs lemon thyme
  • 4 garlic cloves, finely sliced

For the salad

  • 500g/1lb 2oz purple sprouting broccoli, trimmed
  • 2 tbsp olive oil
  • 200g/7oz brown cup mushrooms, sliced
  • 1 red onion, sliced
  • 150g/5½oz black Spanish olives
  • 1 tbsp sherry vinegar
  • 1 tbsp red wine vinegar
  • 2 tbsp extra virgin olive oil
  • 2 balls burrata cheese, torn into pieces

Shopping List

Garlic and lemon thyme chicken with a purple sprouting broccoli, mushroom and red onion salad

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