Baked chicken thighs with broccoli

During the week many of us don't have time to faff around in the kitchen but we need to feed our tribes. One of my favorite mid-week suppers is chicken legs combined with various vegetables which I can just bung in the oven for 45-60 minutes, while I get on with other things. This recipe uses chicken thighs with broccoli, but feel free to make it with drumsticks or mixed chicken legs. I normally serve it with mashed root vegetables such potatoes, turnips, parsnip or swede (rutabaga) but rice or bread would do just as well.

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Prep Time 5

Cook Time 45

Resting Time 4

Total Time 1

Servings: 4 people

Cuisine: British

Calories: 1234

Ingredients Method

Ingredients

8 chicken thighs
Juice of 1 lemon
1 tsp dried oregano
2 Tbsp olive oil
200 g purple sprouting broccoli
2 Tbsp chopped parsley
Dried chilli flakes

Method

Preheat oven to 200°C.
Place the chicken legs in a roasting tin, squeeze half of the lemon over them. Season with salt and pepper, sprinkle with the oregano, then drizzle with 1 Tbsp of oil.
Bake for 30 minutes, then scatter the broccoli pieces around the thighs and baste them with the juices of the chicken. Turn over the thighs, and bake for another 10-15 minutes.
When the thighs are golden brown, remove the tin from the oven.
Meanwhile, mix the chilli flakes, the remaining oil, parsley and the remaining lemon juice.
Before serving, pour over the dressing and toss well.