Super-moist roast chicken with yams and broccoli. Super-moist roast chicken with yams and broccoli instructions. In a large, deep baking pan, combine the salt, sugar, peppercorns and herbs (I used thyme and tarragon) with several cups of cold water. Stir until the salt and sugar dissolves.
Brush with the remaining sauce and return to the oven. Drizzle the broccoli with a light layer of olive oil and salt & pepper. Place potatoes in roasting pan with oil, rosemary, salt and pepper. You can have Super-moist roast chicken with yams and broccoli using 17 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Super-moist roast chicken with yams and broccoli
- You need of Brine.
- It's 3 tbsp of kosher salt.
- You need 3 tbsp of sugar.
- Prepare 1 tbsp of black peppercorns.
- It's of Large handful of fresh herbs of your choice.
- Prepare 4 of chicken quarters.
- Prepare of Chicken.
- It's 1 tsp of kosher salt.
- Prepare 1/2 tsp of garlic powder.
- It's of Veg.
- You need 2 of yams, chopped into 2 cm chunks.
- Prepare 2 heads of broccoli, trimmed and chopped.
- Prepare 1 of large onion.
- Prepare 4 cloves of garlic, whole and skin-on.
- It's Handful of fresh thyme.
- It's 2 tbsp of honey.
- You need 1/2 tsp of sweet paprika.
Toss the broccoli with olive oil, garlic, red pepper, lemon zest and salt and pepper. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil and some seasoning. There's truly nothing better than crispy potatoes, garlicky chicken, and nutty roasted broccoli for an easy weeknight dinner. Jump to Recipe keyboard_arrow_down Arrange chicken on opposite side.
Super-moist roast chicken with yams and broccoli instructions
- In a large, deep baking pan, combine the salt, sugar, peppercorns and herbs (I used thyme and tarragon) with several cups of cold water. Stir until the salt and sugar dissolves. Add the chicken quarters and enough extra cold water to submerge the chicken. Cover with plastic wrap and refrigerate for at least 4 hours, up to overnight..
- Preheat your oven to 425 F. Drain the chicken quarters and pat them dry. Rub them down with a few tbsp olive oil and sprinkle on the salt and garlic powder. Lay them skin-side up in a foil-lined baking tray and roast for 1 hour..
- In a large mixing bowl, toss all the veg ingredients together along with a good glug of olive oil, a large pinch of salt, and several grinds of black pepper. Spread the veg in a single layer on a foil-lined baking sheet. At the 30 minute mark for the chicken, put the veg in the upper rack of the oven..
- Pull the chicken quarters from the oven and let them rest for at least 10 minutes. While waiting, give the veg a stir and put them back in the oven under a low broil. Let cook a few minutes just to toast the veg a bit. Serve everything together..
Brush chicken with half of teriyaki sauce reserving other half. Garnish with parsley and serve over hot rice. Sheet pan dinners can be just a little tricky, it's best to find things that take the same amount of time to roast or give the ones that need it a head start. I also highly recommend a thermometer with this recipe and any other chicken recipe, it's the best way to ensure it doesn't get overcooked and become dry (just start testing the chicken during the last few minutes, check the. In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.
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