Steps to Make Perfect Super-moist roast chicken with yams and broccoli

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, super-moist roast chicken with yams and broccoli. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Super-moist roast chicken with yams and broccoli is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. Super-moist roast chicken with yams and broccoli is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have super-moist roast chicken with yams and broccoli using 17 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Super-moist roast chicken with yams and broccoli:

1. Make ready Brine
2. Get 3 tbsp kosher salt
3. Take 3 tbsp sugar
4. Get 1 tbsp black peppercorns
5. Prepare Large handful of fresh herbs of your choice
6. Get 4 chicken quarters
7. Make ready Chicken
8. Take 1 tsp kosher salt
9. Prepare 1/2 tsp garlic powder
10. Make ready Veg
11. Get 2 yams, chopped into 2 cm chunks
12. Get 2 heads broccoli, trimmed and chopped
13. Take 1 large onion
14. Take 4 cloves garlic, whole and skin-on
15. Get Handful fresh thyme
16. Prepare 2 tbsp honey
17. Make ready 1/2 tsp sweet paprika

Steps to make Super-moist roast chicken with yams and broccoli:

1. In a large, deep baking pan, combine the salt, sugar, peppercorns and herbs (I used thyme and tarragon) with several cups of cold water. Stir until the salt and sugar dissolves. Add the chicken quarters and enough extra cold water to submerge the chicken. Cover with plastic wrap and refrigerate for at least 4 hours, up to overnight.
2. Preheat your oven to 425 F. Drain the chicken quarters and pat them dry. Rub them down with a few tbsp olive oil and sprinkle on the salt and garlic powder. Lay them skin-side up in a foil-lined baking tray and roast for 1 hour.
3. In a large mixing bowl, toss all the veg ingredients together along with a good glug of olive oil, a large pinch of salt, and several grinds of black pepper. Spread the veg in a single layer on a foil-lined baking sheet. At the 30 minute mark for the chicken, put the veg in the upper rack of the oven.
4. Pull the chicken quarters from the oven and let them rest for at least 10 minutes. While waiting, give the veg a stir and put them back in the oven under a low broil. Let cook a few minutes just to toast the veg a bit. Serve everything together.

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