Try this spatchcock chicken & potato casserole
This recipe is for those ‘can’t-really-be-bothered-to-cook’ evenings and it is as easy as it is delicious. Plus it all comes together in one pot – which makes it a perfect match for those ‘can’t-be-bothered-to-do-the-dishes’ evenings … Score.
Ingredients:
- 2 sweet potatoes, washed and very thinly sliced
- 2–3 potatoes, washed and very thinly sliced
- Sea salt and freshly ground black pepper, to taste
- 10 g fresh thyme, torn
- 100 g butter
- 1 stick Woolworths Chicken Stock Concentrate
- 1 Woolworths Easy to Cook Moroccan Butterflied Chicken
- 2 T olive oil
- 400 g Tenderstem broccoli, blanched
- 1 lemon, zested
- 50 g pistachios, chopped
- 1 T olive oil
- Sea salt and freshly ground black pepper, to taste
Method:
- Preheat the oven to 180°C. Layer the potatoes, seasoning, thyme, butter and chicken stock in a deep ovenproof pan or baking dish, large enough to fit the chicken. End with a layer of potato.
- Pour ⅓ cup hot water over the potatoes, then top with the chicken. Drizzle over the olive oil. Roast for 1 hour to 75 minutes, or until the chicken is cooked through and the potatoes are tender.
- To make the pistachio sprinkle, fry the lemon zest and pistachios in the olive oil and seasoning, and toss through the broccoli. Serve with the chicken and potatoes.
(Serves 4)
Inspired?