Serves: 4
Prep time: 10mins COOK TIME: 45mins

Method

1. Preheat oven to 190°C.
2. Place potatoes on an oven tray and drizzle with olive oil and season with salt and pepper. Roast for 15 minutes.
3. In a bowl, toss brussels sprouts and cauliflower with a little more olive oil, thyme sprigs and seasoning.
4. Remove tray from oven, turn potatoes over and add brussels sprouts and cauliflower. Roast for a further 10 minutes.
5. Brush chicken with olive oil, salt and pepper, and arrange in a single layer on the oven tray with the vegetables. Cook 15- 20 minutes until chicken is golden brown and cooked through.
6. Add broad beans to the vegetable tray when the chicken has 5 minutes left to cook.
7. Pour the Mushroom and Truffle Finishing Sauce into a saucepan. Warm on the stovetop on medium heat and stir occasionally until warmed. Or to heat in the microwave, pour the sauce into a microwaveable container or jug and heat on high for 60 seconds. Remove sauce from microwave carefully and stir contents.
8. Serve the chicken and vegetables with Birch & Waite Mushroom & Truffle Finishing Sauce.

Cook’s Note

Tips:

Cooking this recipe in a traybake helps save on washing up!