Rustic Split Roast Chicken with Creamy Broccoli
Shallots, coconut milk and tender broccoli are a great sauce to dip my favorite roast chicken into.
Split your chicken in half to cook it in less time…and more crispy skin to go around.
Take the extra step to add in a Parmesan rind and extra black pepper. Worth it, promise!
Some may call this similar to Chicken Divan but prior to making this, I had no idea what Chicken Divan is…had to google it.
Let's talk whole chickens.
Roasting a whole chicken at your house shouldn’t be intimidating, hard or something that you don’t do.
I love how it makes your whole house smell – your mouth will be watering.
Preheat your oven to 425F – get it nice and hot. Slather the bird with butter or olive oil or both…liberally apply salt and pepper.
Change it up with:
- Lemon or 1/2 onion in the cavity
- Dried thyme, rosemary or oregano
- Fresh herbs in the cavity
- bone broth in the pan
- potatoes and root vegetables in the pan
Don’t want to make them at home?! Buy a rotisserie chicken that’s already cooked at your grocery store. They taste equally delicious and have pan drippings.
Here are more roast chicken recipes.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Rustic Split Roast Chicken with Creamy Broccoli
- Total Time: 1 hour 10 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
A new comfort food meal you didn’t know you needed in your life.
Ingredients
- 1 whole chicken, split in half
- 2 tablespoon salted butter, softened
- 1/2 teaspoon each salt and pepper, plus more for seasoning
- 2–3 shallots, sliced
- 1 large broccoli floret, cut into small – medium pieces
- 1/2 teaspoon dried thyme
- 1/2 teaspoon tapioca flour
- 1 13.5 oz. full fat coconut milk (1 can)
- 1/2 cup chicken bone broth
- 1 2 inch Parmesan rind
Instructions
- Preheat your oven to 425F.
- Place the split chicken, meat side down on a cast iron pan or oven safe pan. Rub with the butter and sprinkle with salt and pepper. When the oven is preheat, add the chicken and roast for 40 minutes uncovered.
- Remove from the oven. Place the chicken on a cutting board or plate and set a side. Place the pan on the oven top and turn the heat to medium heat. Add in shallots to the pan drippings. Sauté until translucent and softened. Add the broccoli and thyme to the pan. Toss around and sauté for 2-3 minutes.
- Sprinkle the tapioca flour around to coat everything. Pour in coconut milk, bone broth and Parmesan rind. Bring to a simmer and cook for 2 minutes. Sprinkle in a pinch of each salt and pepper.
- Add the chicken back into the pan by nestling it into the sauce and moving the broccoli around it. Make sure to add in any drippings back into the pan as well. Cook for an additional 3 minutes.
- Prep Time: 10
- Cook Time: 60
- Category: chicken
- Method: oven
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