Roasted garlicky chicken and charred broccoli find balance and texture in a sweet and nutty salsa verde, proving that just a handful of well-curated ingredients can deliver punchy weeknight flavour in a flash.
Preheat oven to 220°C fan-forced. Peel garlic cloves and place 2 cloves in a mortar and pestle. Finely grate lemon rind and add to garlic with a pinch of sea salt flakes. Pound until a rough paste forms. Add 2 teaspoons olive oil and mix to combine. Rub marinade over chicken and set aside.
Trim broccoli heads and slice into quarters. Drizzle with remaining olive 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.
Finely grate remaining garlic clove and juice lemon. Chop parsley and thinly slice chives. Place garlic, lemon juice, herbs, almonds, currants and 20ml (1 tablespoon) olive oil in a small bowl. Season with salt and pepper and mix well to combine. Set aside until ready to serve.
Add tomatoes to the tray with chicken and cook for a further 6–8 minutes or until tomatoes have softened and chicken is cooked through.
Remove chicken from the tray and slice. Divide broccoli and tomatoes between plates and top with sliced chicken. Drizzle over almond salsa verde to serve.