Lemon Rosemary Chicken with Roasted Broccolini
- 2 tbsp fresh flat parsley, chopped
- 1 1/2 tbsp chopped fresh rosemary
- 2 tbsp dijon mustard
- 3 tbsp EVOO
- salt to taste
- 1 lemon, in thin slices
- 1 large garlic clove, chopped
- 1 lb broccolini or broccoli, cut down
- 4 small (4 oz) chicken breasts (with skin and bone)
- Preheat oven to 425 degrees
- Combine the herbs, garlic salt and pepper and 1 tbsp EVOO in a small bowl
- Put half of the lemon slices under the skin of each breast along with 1/2 of the oil mixture
- Rub in the other half of the oil mixture on the outer skin and place a lemon slice on top
- Roast for 20-22 minutes
- Toss the broccolini and remaining lemon slices with 2 tbsp more of oil and season with salt and pepper.
- Pull the sheet pan out and arrange around the chicken breasts
- Bake until chicken reaches 165 internally (another 12-14 minutes)
