30mls vegetable or chicken stock – see our recipe to make your own
A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
A handful of fresh thyme sprigs, half de-stalked
2 chicken breasts
2-3 tbsp. balsamic vinegar
125g green beans
100g broccoli (we used tender stem)
Preheat the oven to 180C, 350F, gas mark 4 and line a baking tray with foil (enough to fold back over the top too).
Chop the top and roots from the onions (not too deep, you want it to hold its structure still). With the base of the onion on the chopping board, slice most of the way down but not completely and cut into eighths to create a ‘flower’ effect. Place these, along with the cooled potatoes, on the lined tray and set aside.
In a small bowl, melt 1 ½ tbsp. Lucy Bee Coconut Oil and mix in the Lucy Bee Cinnamon Powder, garlic and stock until fully combined. Season with Lucy Bee Himalayan Salt and ground Lucy Bee Whole Black Peppercorns before adding the de-stalked thyme. Pour this mixture over the chicken breasts (in a bowl or bag) and allow to marinate for 5-10 minutes.
Transfer the chicken breasts to the tray, along with the marinade. Drizzle the balsamic vinegar over the onion flowers before using the remaining ½ tbsp. of Lucy Bee Coconut Oil to place on top (solid ideally). Add the thyme sprigs, cover with foil and place in oven to cook for 15 minutes.
Remove the tray from the oven. Use a spoon to baste the chicken and veg with the oils built up in the base of the tray, before adding the green beans and broccoli. Drizzle a little oil over the greens and return to the oven for a further 15-20 minutes or until the chicken and vegetables are cooked through -Tip: If you want it all a little crispier, for the last 10 minutes, cook uncovered.
Either serve immediately or if you’re making ahead of time these can be added to containers and allowed to cool slightly before covering and placing in the fridge.