This one‑pan Roast Chicken with Broccoli Spears in a Gorgonzola cream sauce is a standout among the endless chicken recipes out there. It’s simple to pull together, and the sauce is what makes it unforgettable. You can use Gorgonzola, Roquefort, or even cream cheese if crème fraîche isn’t available. I’m lucky enough to have a local shop that carries crème fraîche, so that’s what I reached for this time. The result is a rich, tangy, beautifully smooth sauce that coats the chicken and broccoli turning an easy one‑pan dinner into something delicious.
Ingredients
- 3-4 free-range skin on chicken thighs
- kosher salt and freshly ground black pepper to taste
- vegetable oil
- 5 sprigs fresh thyme, leaves only or 1 tbsp dried
- 2 sprigs fresh rosemary, leaves only or 1 tsp dried
- 2 cloves garlic, crushed
- 1/3 cup dry white wine
- olive oil to drizzle on chicken
- 1 bunch broccoli, cut into long strips, stems included
- 2-3 tbsp Gorgonzola cheese
- 2 tbsp crème fraîsche or cream cheese
- 1 tsp Asian chili sauce (hot)
- 1/2 lemon zested and juiced
Instructions
Gather all ingredients before starting recipe
- Season 3-4 free-range skin on chicken thighs with kosher salt and freshly ground black pepper to taste. Set aside for up to an hour before roasting.
- Preheat oven to
400 °F - Spray the bottom and sides of a casserole dish with vegetable oil and add 2 cloves garlic, crushed, 5 sprigs fresh thyme, leaves only or 1 tbsp dried, 2 sprigs fresh rosemary, leaves only or 1 tsp dried
- Place seasoned chicken over herbs and garlic and pour 1/3 cup dry white wine in and around the chicken.
- Set your timer for 40 minutes. After 40 minutes add 1 bunch broccoli, cut into long strips, stems included in between the chicken pieces and roast for another 15-20 minutes.
Sauce
- Remove chicken and broccoli to a plate. Combine 1-2 tbsp Gorgonzola cheese, 2 tbsp crème fraîsche or cream cheese, 1 tsp Asian chili sauce (hot) and 1/2 lemon zested and juiced in a small bowl. Add the cheese and cream mixture to the casserole dish and stir until the sauce is smooth and blended.
Serving
- Place chicken and broccoli on serving plates and drizzle with pan juices.
