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Super-moist roast chicken with yams and broccoli
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A picture of Super-moist roast chicken with yams and broccoli.

Super-moist roast chicken with yams and broccoli

Robert Gonzal
Robert Gonzal @robert
Vancouver BC

This is technically 2 recipes since the chicken and veg are roasted separately. They work so well together I've partnered them up. The brined chicken is unbelievably moist and tender, while the veg is toasty and sweet.

This is technically 2 recipes since the chicken and veg are roasted separately. They work so well together I've partnered them up. The brined chicken is unbelievably moist and tender, while the veg is toasty and sweet.

Read more

Super-moist roast chicken with yams and broccoli

Robert Gonzal
Robert Gonzal @robert
Vancouver BC

This is technically 2 recipes since the chicken and veg are roasted separately. They work so well together I've partnered them up. The brined chicken is unbelievably moist and tender, while the veg is toasty and sweet.

This is technically 2 recipes since the chicken and veg are roasted separately. They work so well together I've partnered them up. The brined chicken is unbelievably moist and tender, while the veg is toasty and sweet.

Read more
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Ingredients

1 hr + brining
4 to 8 servings
  • Brine
  • 3 tbspkosher salt
  • 3 tbspsugar
  • 1 tbspblack peppercorns
  • Large handful of fresh herbs of your choice
  • 4chicken quarters
  • Chicken
  • 1 tspkosher salt
  • 1/2 tspgarlic powder
  • Veg
  • 2yams, chopped into 2 cm chunks
  • 2 headsbroccoli, trimmed and chopped
  • 1large onion
  • 4 clovesgarlic, whole and skin-on
  • Handfulfresh thyme
  • 2 tbsphoney
  • 1/2 tspsweet paprika
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Steps

1 hr + brining
  1. 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. 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. 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. 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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Robert Gonzal
Robert Gonzal @robert
on September 01, 2020 20:46
Vancouver BC
Married dad of 1. Food fanatic. Chef's Table addict. The kitchen is my happy place.
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Comments

turnermelodie12
turnermelodie12 @cook_3933573
October 07, 2024 18:29
Thanks for this nice basic roast chicken recipe👍
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Keywords

Roast Chicken Onion Honey Broccoli Chicken Leg Quarter Chicken Yam Garlic

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