Layers and layers of delicious spring love all piled high in your Ironclad Grande make this one pan dish a super simple and tasty way to celebrate the change of season with the people you love.
Prep time:25 minutes
Cook time: 1 hour 10 minutes
Serves: 6 – 8
INGREDIENTS
MARINATED CHICKEN LAYER
(can be made the day before)
150ml white wine or lemon juice
3 Tbsp olive oil
3 Tbsp Dijon mustard
2 Tbsp sweet smoked paprika
1 tsp ground black pepper
1 tsp salt
1kg skinless boneless free range chicken thighs
ROASTED HERBY POTATO AND LEEK LAYER
700g agria baby potatoes cut in half or larger potatoes cut into bite size pieces
1 large red onion, quartered and split apart
1 bulb garlic, cut in half
1 large sprig rosemary, chopped roughly
10 fresh bay leaves
1 large leek, cut roughly
1 Tbsp Paprika
3 tsp fennel seeds
3 Tbsp extra virgin olive oil
Lots of Salt and pepper to taste
BROCCOLI LEMON AND THYME LAYER
2 large heads broccoli, chopped roughly
¼ c lemon juice
4 Tbsp mayonnaise
A large handful of freshly chopped thyme
More salt and pepper
TO SERVE
100g feta
½ c toasted sunflower seeds
1 big lemon juice and zest
Extra fresh thyme and paprika
METHOD
To start, whisk the chicken marinade ingredients together. Pour over the chicken and mix well. Leave covered in the fridge as you prepare the vegetables.
Heat oven to 200°C
Place all the potato and leek layer ingredients in your Ironclad Grande Pan, toss well with your hands and roast until the potatoes are just turning crunchy and brown, about 25 minutes.
While the potatoes are cooking, in a small bowl mix together the lemon juice, mayonnaise, thyme, salt and pepper.
Turn the oven down to 160°C.
Remove the pan from the oven and pile the broccoli on top of the roasted potatoes and leeks. Evenly pour the lemon juice, mayonnaise, thyme, salt and pepper over the top.
Arrange the marinated chicken on top of the broccoli, making a kind of lid so the broccoli is entirely covered by the chicken. Drizzle any leftover marinade over the top.
Roast for 40-50 minutes or until the chicken is golden brown and tender.
Gather the troops. Serve sizzling to the table and finish off with a crumble of feta, a scatter of sunflower seeds, a squeeze of lemon juice and an extra sprinkle of paprika and fresh thyme.
Mmmm, share the love, and the recipe! Everyone will want it.