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.