A simple, classic dish.
There are some meals that are so simple, classic and tasty, they deserve a spot on every weekly glucose-steady menu.
Makes: 2 portions
Prep Time: 7 minutes
Cook Time: 35 mins
Ingredients
- 2 skin-on, bone-in chicken thighs
- 1 lemon, cut into wedges and pips removed
- 100g pitted mixed olives
- 1 red chilli, roughly chopped (optional)
- 100g broccolini, tough ends trimmed
- 2 tbsp olive oil
- salt and pepper
METHOD
- Preheat the oven to 200°C/180°C fan. Place the chicken thighs, lemon wedges, olives and chopped red chilli (if using) in a roasting tin. Sprinkle the olive oil and some salt and pepper over the top, then roast in the oven for 30 minutes, until the chicken thighs are cooked through.
- Remove the roasting tin from the oven and add the broccolini, then return it to the oven for a further 5 minutes, by which time the broccolini should have softened and charred a little. Divide the chicken and broccolini between two serving plates and serve.
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