Lemon-Rosemary Chicken with Roasted Broccolini Recipe

Vitamin-packed Broccolini is an ingenious hybrid between broccoli and Chinese broccoli.
Total Time: 0:55
Cook: 0:15
Level: Easy
Yield: 4 servings


Ingredients

  • 2 tbsp. chopped fresh flat-leaf parsley
  • 1 1/2 tbsp. chopped fresh rosemary
  • 1 large garlic clove, chopped
  • 2 tsp. Dijon mustard
  • 3 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 lemon, cut into thin slices, divided
  • 4 small bone-in, skin-on chicken breasts (about 2 1/2 lbs. total)
  • 2 bunches Broccolini (about 1 lb.)
  • 1 red onion, cut into 1/2″ wedges
  • 1/2 tsp. crushed red pepper, plus more for serving

Directions

  1. Preheat oven to 425 degrees F.
  2. Combine parsley, rosemary, garlic, Dijon, and 1 tablespoon oil in a bowl. Season with salt and black pepper. Place 8 lemon slices and half of rosemary mixture underneath skin of chicken, dividing evenly. Rub remaining rosemary mixture over chicken, dividing evenly. Roast, on a rimmed baking sheet, 20 to 22 minutes.
  3. Meanwhile, toss Broccolini, onion, red pepper, remaining lemon slices, and remaining 2 tablespoons oil in a bowl. Season with salt and black pepper. Remove baking sheet from oven and arrange vegetables around chicken. Bake until an instant-read thermometer inserted in the thickest portion of the chicken reaches 165 degrees F, 12 to 14 minutes.
  4. Serve with red pepper for sprinkling.

PER SERVING: protein: 30 g; fat: 14 g; carbohydrate: 12 g; fiber: 4 g; sodium: 173 mg; cholesterol: 73 mg; calories: 289.

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