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Main course · British

Maple Bacon Chicken Thighs with Tenderstem Broccoli

10 min Serves 4 ~471 kcal/serving ~£9.80 (£2.45/serving) Gluten-freeDairy-freeKid-friendly
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Ingredients

  • 700 g boneless chicken thighs
  • 6 smoked streaky bacon rashers
  • 300 g tenderstem broccoli
  • 3 tbsp maple syrup
  • 2 tbsp soy sauce
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 0.5 tsp chilli flakes

Nutrition (per serving)

Calories
471 kcal
Protein
41.5 g
Carbohydrate
13.4 g
of which sugars
10.8 g
Fat
27.8 g
of which saturates
8.2 g
Fibre
2.4 g
Salt
2.78 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Preheat the oven to 200°C/180°C fan. Mix the maple syrup, soy sauce, crushed garlic, olive oil, and chilli flakes together.

  2. 2

    Lay the chicken thighs in a roasting tin and pour over the maple glaze, turning to coat. Wrap a rasher of bacon around each thigh and secure with a cocktail stick if needed.

  3. 3

    Roast for 25 minutes, then add the tenderstem broccoli to the tin, tossing in the pan juices.

  4. 4

    Return to the oven for a further 10–12 minutes until the bacon is crispy, the chicken is cooked through, and the broccoli is tender with caramelised edges.

  5. 5

    Serve immediately with rice or sweet potato mash.

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