Roast Chicken Pieces with Lemon and Herb Aioli & Roasted Broccoli

Rachel Allen cooks this mouth-watering main course as part of her new show, Rachel Allen's Everyday Kitchen on RTÉ One.

Ingredients


  • 1 x 1.5 – 2.25 kg (3lb 5oz–5lb) chicken, jointed into drumsticks, thighs, breasts and wings (you can ask your butcher to do this for you)
  • 2 red onions, peeled and quartered through the root
  • 8 potatoes, peeled, and halved or quartered if large
  • 1/2 tbsp finely chopped rosemary
  • 1/2 tsp chopped thyme
  • 25 ml (1fl oz) olive oil
  • salt and freshly ground black pepper
  • 2–4 cloves of garlic, peeled and crushed or finely grated
  • 2 egg yolks
  • 1 tblsp lemon juice
  • 1 generous tsp dijon mustard
  • 1/2 tbsp finely chopped rosemary leaves
  • 1/2 tsp chopped thyme leaves
  • 175 ml (6fl oz) sunflower oil
  • 50 ml (2fl oz) olive oil
  • 50 ml (100ml (31/2fl oz) chicken stock or water
  • 700 g (7oz) broccoli, cut into florets (including the stalk)
  • 5 cloves of garlic, peeled and chopped
  • 50 ml (2fl oz) olive oil
  • salt and freshly ground black pepper
  • 25 g (1oz) pine nuts

Method

  1. For the chicken pieces with lemon and herb aioli:
  2. Preheat the oven to 220°C (425°F), Gas mark 7.
  3. Place the chicken pieces, skin side up, in a roasting tin and add the shallots or onions, potatoes and herbs. Drizzle over the olive oil and season generously with salt and pepper, then roast in the oven for 25–35 minutes or until the chicken is cooked and browned on top and the potatoes and onions are tender and lightly golden.
  4. Meanwhile, make the aioli. Place the garlic in a bowl with the egg yolks, lemon juice, mustard, herbs and a pinch of salt. Put the sunflower and olive oil in a jug and slowly pour into the egg yolk mixture in a very thin stream while whisking constantly, either by hand or using a hand-held electric beater. Continue to add the oil, whisking all the time, until it is fully incorporated and the mixture has thickened. Taste and add more salt and lemon juice, if necessary.
  5. Once the chicken is cooked, remove from the oven, then transfer the chicken and vegetable pieces to a warmed serving dish and cover with foil to keep warm.
  6. Place the roasting tin on the hob over a medium heat, pour in the stock (or water) and use a whisk to help break up and dissolve the caramelised chicken juices sticking to the bottom of the tin. Bring to the boil, then tip into a jug and leave to sit for a couple of minutes to allow the fat to float to the top. (You could add a few ice cubes, if you liked, to help speed up the process.) Spoon off the fat and reheat the liquid in a saucepan if it has cooled down completely.
  7. Slowly pour the liquid into the aioli while whisking constantly. This is your sauce to serve with the chicken and potatoes. Don’t try to reheat it at this stage as it will split, but it is just as good served at room temperature.
  8. For the roasted brocoli:
  9. Preheat the oven to 240°C (475°F), Gas mark 9, or its highest setting.
  10. Place the broccoli florets in a bowl, add the olive oil and garlic and toss everything together, seasoning with salt and pepper. Tip into a roasting tin and place in the oven to cook for 10 minutes.
  11. Remove from the oven, sprinkle over the pine nuts and return to the oven for a further 5 minutes or until the broccoli is slightly tender but still has a little bite and the pine nuts are golden. Remove from the oven and serve immediately.




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