Description
A new comfort food meal you didn’t know you needed in your life.
Ingredients
Scale
- 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