Chipotle roasted chicken and broccoli

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40 min



Chipotle roasted chicken and broccoli

Photo, Sian Richards.


  • 2 tbsp butter , at room temperature
  • 1 tbsp finely chopped chipotles in adobo sauce
  • 1/2 tsp salt
  • 4 chicken legs
  • 1/4 tsp cumin
  • fresh pepper , to season
  • 1 bunch broccoli , trimmed into long-stemmed florets
  • lime juice , for serving


  • PREHEAT oven to 400F.
  • STIR 2 tbsp butter, at room temperature, with 1 tbsp finely chopped chipotles in adobo sauce and 1/2 tsp salt in a small bowl. Arrange 4 chicken legs on a large baking sheet. Rub half of butter mixture under the skin of chicken legs. Sprinkle with 1/4 tsp cumin. Season with fresh pepper.
  • TOSS remaining butter mixture with 1 bunch broccoli, trimmed into long-stemmed florets, in a large bowl.
  • BAKE chicken in centre of oven for 15 min. Remove baking sheet and arrange broccoli in and around chicken. Continue baking until chicken is cooked through, about 15 more min. Serve with a squeeze of lime juice.

Secret ingredient

Chipotles in adobo are mildly spicy smoked jalapenos. Look for them in small cans in the Mexican section of the supermarket. Store in a jar in the fridge.

Nutrition (per serving)

  • Calories
  • 342,
  • Protein
  • 31 g,
  • Carbohydrates
  • 5 g,
  • Fat
  • 22 g,
  • Fibre
  • 2 g,
  • Sodium
  • 489 mg.