Lemon-Rosemary Chicken with Roasted Broccolini
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 salt
Freshly ground black pepper
1 lemon, cut into thin slices, divided
4 small bone-in, skin-on chicken breasts
2 bunches Broccolini
1 red onion, cut into wedges
1/2 tsp. crushed red pepper, plus more for serving
- Preheat oven to 180 degrees C
- 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.
- 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 chicken is cooked Approximately 12-14mins.
- 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.