Roasted Chicken with Broccoli

Roast Chicken Primavera with Roasted Broccoli and Cauliflower

I call this recipe Roast Chicken Primavera with Roasted Broccoli and Cauliflower, mainly because I usually cook it in the Spring – inspired by the fresh spring onions in my garden. This is not to say that it’s a spring specific dish – in fact, you can cook it at any time, as a healthier alternative to pan fried chicken with potatoes (or rice)…

Broccoli is rich in vitamin C, vitamin A (mostly as beta-carotene), folic acid, calcium, and fiber, and it is widely considered a “miracle food.” Cauliflower, at its turn, is rich in vitamin C, vitamin K, folate, vitamin B6, potassium, manganese and fiber. As you will later see, I love miracle foods. I cook with Enokitake, nettles, spinach, and other miraculous ingredients, to provide a healthier diet for everyone in my family. And when it comes to the perfect roast chicken… well, judge for yourselves:

roasted chicken

What you will get with this recipe is a perfectly seasoned, succulent roast chicken, with a side dish most kids love. Please follow the instructions carefully, and use a timer to avoid “over-roasting” your main and side dish. Pair the dish with a nice Riesling or Pinot Noir.

The recipe you will find below is a personal adaptation of a traditional roast chicken with veg.

Chicken Primavera with Roasted Broccoli


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Serves 4
Prep time 20 minutes
Cook time 1 hour, 40 minutes
Total time
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2 hours
Meal type Main Dish
Misc Child Friendly, Serve Hot
By author Fusion Mom
A tasty, succulent chicken, accompanied by roasted broccoli and cauliflower (a healthy alternative to roasted potatoes).

Ingredients

  • 1 Medium chicken
  • 1kg broccoli
  • 1kg cauliflower
  • 2 spring onions (finely chopped - 1 for the chicken, 1 for the veg)
  • 2 pinches salt (1 for the chicken, 1 for the veg)
  • 2 pinches pepper (1 for the chicken, 1 for the veg)
  • 1 bunch fresh herbs (thyme, oregano, basil) (finely chopped )
  • 1 teaspoon Coriander seeds
  • 8 tablespoons Extra virgin olive oil (4 for the chicken, 4 for the veg)
  • 1 pinch Hot chili powder (1 for the veg)
  • Zest From one large lemon (for the chicken)
  • 1 Half lemon (to stuff the chicken)

Directions

Step 1
Preheat your oven to 200°C/400°F/gas 6. Drizzle the chicken with olive oil and lemon juice, then season well with salt, pepper and fresh herbs, rubbing it all over the bird . Put half of a lemon inside the bird's cavity, with some herbs and chopped spring onion.
Step 2
Place the chicken in the roasting tray and put it into the preheated oven, then cook the chicken for 1 hour and 20 minutes.
Step 3
Spread broccoli and cauliflower in a single layer on a baking sheet, season with finely chopped spring onions, pinch of pepper, pinch of salt, hot chilly, coriander, and 4 tablespoons olive oil. Roast for 20 minutes.
Step 4
Plate your dish and serve hot, and pair with a nice bone dry Riesling.

Note

As all recipes you will find here, this is adapted from various sources, to fit our special diet. I hope you enjoy it as much as we do, and I would love your feedback when you try it.