Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, super-moist roast chicken with yams and broccoli. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
I usually cook this dish during my studying year as a college student. It is super simple quick to cook meal! Chicken quarters roasting with broccoli, brussels sprouts and yam pieces.
Super-moist roast chicken with yams and broccoli is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Super-moist roast chicken with yams and broccoli is something which I have loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook super-moist roast chicken with yams and broccoli using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Super-moist roast chicken with yams and broccoli:
- Prepare Brine
- Prepare 3 tbsp kosher salt
- Make ready 3 tbsp sugar
- Prepare 1 tbsp black peppercorns
- Make ready Large handful of fresh herbs of your choice
- Make ready 4 chicken quarters
- Prepare Chicken
- Prepare 1 tsp kosher salt
- Prepare 1/2 tsp garlic powder
- Take Veg
- Prepare 2 yams, chopped into 2 cm chunks
- Prepare 2 heads broccoli, trimmed and chopped
- Take 1 large onion
- Take 4 cloves garlic, whole and skin-on
- Get Handful fresh thyme
- Take 2 tbsp honey
- Take 1/2 tsp sweet paprika
We only had two yams and the proportions were perfect- we served it with grilled skinless boneless chicken breast, and a light spinach salad would have been a good addition. How to Make Super Moist Bacon Roasted Chicken. Place chicken breast side up in roasting pan. pour chicken broth into pan (do not pour over the bacon). Rinse the chicken, then dry it very well with paper towels, inside and out.
Steps to make Super-moist roast chicken with yams and broccoli:
- 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.
Give traditional roast chicken a Chinese-style twist with this zesty recipe, from BBC Good Food magazine. Tuck the broccoli around the chicken, scatter the garlic and ginger over and around the meat, then splash over the lemon juice, soy and honey. THIS roasted broccoli isn't just any roasted broccoli, THIS is Asian Roasted Broccoli and it's delish. They were SUPER healthy eaters (for the most part 😉 ) and they LOVED broccoli. First time making this broccoli tonight and served with chicken teriyaki and brown rice.
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