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Lemon-Rosemary Chicken with Roasted Broccolini

countryliving.com
serves 4

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
 
Picture
Preparation
  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.

Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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