Honey glazed thyme chicken with broccoli & sweet potato bake

Using a one pot recipe is ideal midweek; there’s not much washing up and this recipe is interchangeable so that you can use seasonal vegetables and flavours that blend well together without mealtime becoming boring!

SERVES 4

INGREDIENTS FOR THE GLAZE

3 tbsp honey

2 tsp chopped thyme Juice and zest of 1 lemon 2 tbsp rapeseed oil

4 medium chicken breasts 60g feta

2 tbsp very finely chopped sundried tomatoes

300g sweet potatoes, peeled 2 red onions, sliced

1 tsp ground cumin

½ tsp ground coriander

1½ tsp sumac Rapeseed oil

120ml chicken stock

150g broccoli florets

3 tbsp pitted Kalamata olives

Roughly chopped parsley, to garnish

Sprig of rosemary, to garnish

METHOD

1 Pre-heat the oven to 190°C/fan 170°C/ gas 5.

2 For the glaze, combine all the ingredients together and mix well.

3 To prepare the chicken, slice a “pocket” in each chicken breast. Spread some finely chopped sundried tomato into each “pocket” and crumble the feta on top, press down tightly. Season with salt and freshly ground black pepper.

4 Heat the frying pan with a little oil and brown the chicken on both sides. Carefully transfer to a casserole dish. Slice the peeled sweet potatoes into thick lengths and place into the casserole dish.

5 Add the red onion slices. Sprinkle over the cumin, coriander and sumac. Season with salt and freshly ground black pepper. Drizzle some rapeseed oil over. Brush the glaze generously onto the chicken and a little over the sweet potato. Pour in the chicken stock, place the lid on and transfer to the oven for 20 minutes to cook.

6

Reduce the oven temperature to 160°C/fan 140°C/gas 4. Add the broccoli florets and bake for a further 20 minutes without the lid. Check that the chicken and all the vegetables are cooked. Add the olives on top.

7

To serve, sprinkle over the roughly chopped parsley and sprigs of rosemary.