10-minute Parmesan-Basil Chicken with Roasted Broccoli~ a 1-pan dinner
Servings Prep Time
5-6servings 10minutes
Cook Time
1hour + 10 minutes
Servings Prep Time
5-6servings 10minutes
Cook Time
1hour + 10 minutes
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Place 1/4 cup fat into large cast iron skillet or baking dish and place in oven to melt, if using a solid fat.
  2. Lay chicken in pan. Using your hand, roll each piece over in the fat. Sprinkle the top of each piece (making a pile) with garlic powder, then parmesan, then cassava, then basil, then sea salt, and black pepper. Try to get the sprinkles on the chicken itself and not too much in the open places of the pan.
  3. Using your bare hand, pick up each piece and dredge its bottom side with the mixture from the top of another piece of chicken, also sopping up any spilled on the pan. In this way, each piece of chicken will have fat on its bottom side and then be dredged with the parmesan, cassava and seasoning as well.
  4. Add remaining 2 Tablespoons fat on and around the chicken, in small blobs.
  5. Place in preheated oven and bake until cooked through, about 50 minutes.
  6. Remove pan from oven. Using tongs or two forks, completely roll over each piece of chicken (360 degrees), so its crispy top is coated in hot fat.
  7. Transfer chicken to a plate. Add chopped broccoli to pan. Toss well, to coat with pan drippings, using a metal spatula if needed to scrape up bits from pan.
  8. Return broccoli to oven for 10-15 minutes. Remove from oven and turn off heat.
  9. Return chicken to cast iron skillet and place in oven briefly, to be sure it’s warm. Garnish with fresh edible flowers, or fresh basil; and serve.
Recipe Notes

This is where I get my Otto’s Cassava Flour.