Name: Thyme and garlic roast chicken with Brussels sprouts slaw
Yield: 4
Ingredients: 2 tsp finely chopped oregano and thyme; 1 garlic clove, finely chopped; Finely grated rind and juice of 1 lemon; 2½ tbsp olive oil; 8 skinless chicken thigh fillets (about 120gm each); 4 rindless bacon rashers, coarsely chopped; 60 ml dry white wine; 150 ml chicken stock; Brussels sprouts slaw; 2 tbsp cider vinegar, or to taste; 1 tbsp lemon juice; 1 golden shallot, thinly sliced; ½ garlic clove, finely chopped; 350 gm Brussels sprouts, finely sliced; 60 ml (¼ cup) olive oil; 40 gm finely grated parmesan

Ingredients

2 tsp finely chopped oregano and thyme

1 garlic clove, finely chopped

Finely grated rind and juice of 1 lemon

2½ tbsp olive oil

8 skinless chicken thigh fillets (about 120gm each)

4 rindless bacon rashers, coarsely chopped

60 ml dry white wine

150 ml chicken stock

Brussels sprouts slaw

2 tbsp cider vinegar, or to taste

1 tbsp lemon juice

1 golden shallot, thinly sliced

½ garlic clove, finely chopped

350 gm Brussels sprouts, finely sliced

60 ml (¼ cup) olive oil

40 gm finely grated parmesan

Method

Main

1.Preheat oven to 200C. Combine herbs, garlic, rind and 1½ tbsp oil in a bowl and season to taste. Place chicken skin-side down on a work surface and spread herb mixture over. Roll loosely and secure with toothpicks.

2.Heat remaining oil in a large ovenproof frying pan over medium-high heat, add bacon and stir occasionally until starting to brown (1-2 minutes), then transfer to a plate. Add chicken and brown well all over (2-3 minutes), then return bacon to pan, add wine and simmer until reduced by half (1-2 minutes). Add stock, season to taste, bring to the boil, then transfer to oven to cook through (2-3 minutes).

3.For Brussels sprouts slaw, combine vinegar, lemon juice, shallot and garlic in a large bowl, season to taste and set aside for shallot to soften (1-2 minutes). Add Brussels sprouts, oil and parmesan, toss to combine and serve alongside chicken, bacon and pan juices.

Styling by Emma Knowles

Styling by Jerrie-Joy Redman-Lloyd