Roasted garlicky chicken and nicely charred broccoli get together with a textural, sweet and nutty salsa verde in this recipe. It's solid proof that just a handful of well-curated ingredients can go from basic to by-gosh-that's-good in almost no time at all.
Preheat oven to 220°C fan-forced. Peel and crush garlic. Zest lemon. Add chicken, lemon zest, garlic, 2 teaspoons oil and a good pinch of salt and pepper to a bowl and mix to combine.
Trim broccoli heads and slice into quarters. Drizzle with 30ml (1½ tablespoons) oil and season with salt and pepper.
Place broccoli in a roasting dish and top with chicken. Season with pepper. Roast for 15 minutes or until broccoli is lightly charred.
Juice lemon. Chop parsley and thinly slice chives. Place lemon juice, herbs, almonds, currants and 2 teaspoons oil in a small bowl. Season with salt and pepper and mix well to combine. Set aside until ready to serve.
Add tomatoes to tray with chicken and cook for a further 6–8 minutes or until tomatoes have softened and chicken is cooked through.
Remove chicken from tray and slice. Divide broccoli and tomatoes between plates and top with sliced chicken. Drizzle over almond salsa verde to serve.