Thyme and garlic roast chicken with Brussels sprouts slaw


  • Serves 4 people

  • 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
01   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.
02   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).
03   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.
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