Rustic Split Roast Chicken with Creamy Broccoli - Diary + Gluten Free
Shallots, coconut milk + tender broccoli are a great sauce to dip my favorite roast chicken into. Split your chicken in half to cook it in less time...+ more crispy skin to go around. Take the extra step to add in a Parmesan rind + extra black pepper. Worth it, promise!
Some may call this similar to Chicken Divan but prior to making this, I had no idea what Chicken Divan is...had to google it.
Rustic Split Roast Chicken Divan - Diary + Gluten Free
1 whole chicken, split in half
2 tablespoon salted butter, softened
1/2 teaspoon each salt + pepper, plus more for seasoning
2-3 shallots, sliced
1 large broccoli floret, cut into small - medium pieces
1/2 teaspoon dried thyme
1/2 teaspoon tapioca flour
1 13.5 oz full fat coconut milk (1 can)
1/2 cup chicken bone broth
1 2 inch Parmesan rind
Preheat your oven to 425F.
Place the split chicken, meat side down on a cast iron pan or oven safe pan. Rub with the butter + sprinkle with salt + pepper. When the oven is preheat, add the chicken + roast for 40 minutes uncovered.
Remove from the oven. Place the chicken on a cutting board or plate + set a side. Place the pan on the oven top + turn the heat to medium heat. Add in shallots to the pan drippings. Sauté until translucent + softened. Add the broccoli + thyme to the pan. Toss around + sauté for 2-3 minutes.
Sprinkle the tapioca flour around to coat everything. Pour in coconut milk, bone broth + Parmesan rind. Bring to a simmer + cook for 2 minutes. Sprinkle in a pinch of each salt + pepper.
Add the chicken back into the pan by nestling it into the sauce + moving the broccoli around it. Make sure to add in any drippings back into the pan as well. Cook for an additional 3 minutes.
Serve + Enjoy!