Ingredients

• 1 whole medium chicken
• jointed into 8 pieces
• 8 tbsp olive oil
• 8 sprigs lemon thyme
• 4 garlic cloves
• finely sliced
• 500g/1lb 2oz purple sprouting broccoli
• trimmed
• 2 tbsp olive oil
• 200g/7oz brown cup mushrooms
• sliced
• 1 red onion
• sliced
• 150g/5½oz black Spanish olives
• 1 tbsp sherry vinegar
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 2 balls burrata cheese
• torn into pieces

Directions

• Place the chicken pieces
• oil
• lemon thyme and garlic in a large freezer bag and seal. Leave to marinade in the fridge for at least an hour and ideally overnight.
• Preheat the oven to 200C/180C Fan/Gas 6. Pour the chicken and its marinade onto a baking tray and cook for 15-20 minutes
• or until cooked through.
• For the salad
• heat a large saucepan of salted water and blanch the broccoli for 2 minutes
• remove and drain.
• Heat a large griddle pan and drizzle the broccoli with the oil. Place on the griddle pan and cook for 2-3 minutes until charred.
• Combine the mushrooms
• onion
• olives and cooked broccoli in a large bowl. In a small bowl or jug whisk the two vinegars and extra virgin olive oil together to make a dressing.
• To serve
• pour the dressing over the salad and toss. Place on a serving plate and top with the burrata. Serve the chicken alongside.