Low Iodine Basil-Parsley Chicken Traybake with Broccoli
Total time55 min
Prep time15 min
Cook time40 min
5.0(8)
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Learn more →Ingredients
4 servings
For the chicken and broccoli
- 4 bone-in, skin-on chicken thighs (about 2 lb total)
- 1 large head broccoli (about 1 lb), cut into medium florets
- 3 tbsp olive oil, divided
- 1 tsp fine sea salt, dividedChef's tipFine sea salt and table salt measure the same - no conversion needed.
For the herb paste
- 1 cup fresh basil leaves, loosely packed
- 1 cup fresh flat-leaf parsley leaves and tender stems, loosely packed
- 3 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp dried oregano
- ½ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
Instructions
- 1
Preheat the oven to 425°F (220°C). Line an 18×13-inch rimmed sheet pan with parchment paper or foil.
- 2
Make the herb paste: combine the basil, parsley, 3 tbsp olive oil, apple cider vinegar, dried oregano, and 1/2 tsp salt in a small food processor (or mortar and pestle) and pulse until a coarse, spreadable paste forms, about 10 to 15 pulses. The paste should be thick enough to coat the back of a spoon.
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