One-pan chicken-and-potato bake

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Ingredients

2 sweet potatoes, washed and very thinly sliced
2 -3 potatoes, washed and very thinly sliced
sea salt and freshly ground black pepper, to taste
10 g fresh thyme, torn
100 g butter
1 stick Woolworths chicken stock concentrate
1 Woolworths Easy to Cook Moroccan spatchcocked chicken
2 T olive oil
400 g Tenderstem broccoli, blanched
For the pistachio sprinkle:
1 lemon, zested
50 g pistachios, chopped
1 T olive oil
sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Preheat the oven to 180°C. Layer the potatoes, seasoning, thyme, butter and chicken stock in a deep ovenproof pan or baking dish, large enough to fit the chicken. End with a layer of potato.
2. Pour 1⁄3 cup hot water over the potatoes, then top with the chicken. Drizzle over the olive oil. Roast for 1 hour to 1 hour and 15 minutes, or until the chicken is cooked through and the potatoes are tender.
3. To make the pistachio sprinkle, fry the lemon zest and pistachios in the olive oil and seasoning and toss through the broccoli. Serve with the chicken and potatoes.