Spatchcock chicken and potato casserole

Perfect for those evenings when you really don’t feel like schlepping over dinner, this is a delicious “one-pot wonder” recipe courtesy of the Woolworths newsletter.

There are, of course, a number of ways you could pimp this up, or add a little variety and boost the flavours. A side salad, for example, or a few streaks of bacon fried and wrapped around the chicken would add a salty, caramelised zing. Any way you go, however, this recipe is quick and easy, and the family will love you for putting it on the table.

Now read: Tried and tested tastes of India

Sweet potatoes and potatoes will absorb all those delicious flavours. Picture: Woolworths.

INGREDIENTS:
2 sweet potatoes, washed and very thinly sliced
2–3 potatoes, washed and very thinly sliced
Sea salt and freshly ground black pepper, to taste
10g fresh thyme, torn
100g butter
1 stick Woolworths chicken stock concentrate
1 Woolworths Easy to Cook Moroccan Butterflied Chicken
2 T olive oil
400 g tenderstem broccoli, blanched

For the pistachio sprinkle (optional):
1 lemon, zested
50g pistachios, chopped (you could substitute other nuts, such as pine nuts or almonds, if pistachios not available)
1 T olive oil
Sea salt and freshly ground black pepper, to taste

Adding a simple side salad (see link above) will boost the flavours.

METHOD:
Preheat the oven to 180°C. Layer the potatoes, seasoning, thyme, butter and chicken stock in a deep ovenproof pan or baking dish, large enough to fit the chicken. End with a layer of potato.

Pour ⅓ cup hot water over the potatoes, then top with the chicken. Drizzle over the olive oil. Roast for 1 hour to 75 minutes, or until the chicken is cooked through and the potatoes are tender.

To make the pistachio sprinkle, fry the lemon zest and pistachios in the olive oil and seasoning, and toss through the broccoli. Serve with the chicken and potatoes.

(Serves 4)

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