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Garlic and lemon thyme chicken with a purple sprouting broccoli, mushroom and red onion salad

Garlic and lemon thyme chicken with a purple sprouting broccoli, mushroom and red onion salad is a salads recipe made with Olive Oil, Sherry Vinegar, Red Wine Vinegar, and Extra Virgin Olive Oil. Scale it up or down for the number of people at the table.

Ingredients

• 8 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp

Method (preview)

1. 1

   Place the chicken pieces, oil, lemon thyme and garlic in a large freezer bag and seal.

2. 2

   Preheat the oven to 200C/180C Fan/Gas 6.

3. 3

   Pour the chicken and its marinade onto a baking tray and cook for 15-20 minutes, or until cooked through.

4. 4

   For the salad, heat a large saucepan of salted water and blanch the broccoli for 2 minutes, remove and drain.

5. 5

   Heat a large griddle pan and drizzle the broccoli with the oil. Place on the griddle pan and cook for 2-3 minutes until charred.

6. 6

   Combine the mushrooms, onion, olives and cooked broccoli in a large bowl.

7. 7

   In a small bowl or jug whisk the two vinegars and extra virgin olive oil together to make a dressing.

8. 8

   To serve, pour the dressing over the salad and toss. Place on a serving plate and top with the burrata. Serve the chicken alongside.