Super-moist roast chicken with yams and broccoli
Super-moist roast chicken with yams and broccoli

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, super-moist roast chicken with yams and broccoli. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Super-moist roast chicken with yams and broccoli is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Super-moist roast chicken with yams and broccoli is something which I have loved my entire life. They’re nice and they look fantastic.

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 cook that.

The ingredients needed to make Super-moist roast chicken with yams and broccoli:
  1. Get Brine
  2. Prepare 3 tbsp kosher salt
  3. Make ready 3 tbsp sugar
  4. Make ready 1 tbsp black peppercorns
  5. Make ready Large handful of fresh herbs of your choice
  6. Take 4 chicken quarters
  7. Prepare Chicken
  8. Make ready 1 tsp kosher salt
  9. Prepare 1/2 tsp garlic powder
  10. Take Veg
  11. Prepare 2 yams, chopped into 2 cm chunks
  12. Prepare 2 heads broccoli, trimmed and chopped
  13. Get 1 large onion
  14. Prepare 4 cloves garlic, whole and skin-on
  15. Get Handful fresh thyme
  16. Prepare 2 tbsp honey
  17. Make ready 1/2 tsp sweet paprika
Step by Step to make Super-moist roast chicken with yams and broccoli:
  1. 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.
  2. 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.
  3. 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.
  4. 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.

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