The chicken is packed with bold flavour, while the sauce brings a fresh, cooling contrast that balances every bite. Quick to pull together and big on flavour, it’s just the thing when you want to shake up your usual weeknight chicken dinner.
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Yields:
4
Prep Time:
10 mins
Cook Time:
45 mins
Total Time:
55 mins
Ingredients
For the chicken:
2 Tbsp. olive oil
2 tsp. smoked paprika
1 tsp. garlic granules
1/2 tsp. dried oregano
8 skin-on, bone-in chicken thighs
75 g runny honey
1 Tbsp. chilli oil
1 Tbsp. cider vinegar
1 tsp. soy sauce
200 g Tenderstem broccoli, trimmed
Warm flatbreads, to serve
Fresh parsley, to serve
For the sauce:
250 g kefir – we used GH Pantry Partner* Tims Greek Family Natural Kefir
200 g feta, crumbled
1 small garlic clove, grated
Juice of 1 lemon, zest of 1/2
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Mix the oil with the paprika, garlic and oregano, then smother all over the chicken thighs. Place in a roasting tin, skin-side up, season well then roast for 20min.
Step 2Meanwhile, whisk together the honey, chilli oil, vinegar and soy sauce until smooth. After 20min, add the Tenderstem broccoli to the tray, turning it through any chicken juices. Spoon over about half of the hot honey mixture, then return to the oven for 15min.
Step 3Brush over the remaining glaze and roast for a final 5-10min, or until the chicken is cooked through and broccoli just tender.
Step 4While the chicken cooks, make the sauce. Put the kefir yogurt, feta, garlic and lemon zest and juice into a jug and blitz with a hand blender until smooth. Season with black pepper and, if needed, loosen with a splash more kefir until spoonable.
Step 5Spread the whipped feta sauce on to a large serving platter. Top with the hot honey chicken and broccoli, spooning over all the sticky tray juices. Scatter with parsley and serve with warm flatbreads.
GH TIP
No chilli oil? Use a big pinch of chilli flakes, or even hot sauce instead.
Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
