Maple Bacon Chicken Thighs with Tenderstem Broccoli

Ingredients

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

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.