Garlic Herb Chicken With Broccolini (Printable)
Juicy garlic-herb chicken roasted alongside crisp broccolini, finished with lemon and fresh herbs.
# List of ingredients:
→ Chicken and Marinade
01 - 4 boneless, skinless chicken breasts, about 5 oz each
02 - 3 tbsp olive oil
03 - 3 cloves garlic, minced
04 - 2 tbsp fresh parsley, chopped
05 - 1 tbsp fresh thyme leaves, chopped
06 - 1 tsp fresh rosemary, chopped
07 - Zest of 1 lemon
08 - Juice of 1 lemon
09 - 1 tsp sea salt
10 - 1/2 tsp freshly ground black pepper
→ Broccolini
11 - 1 lb broccolini, trimmed
12 - 2 tbsp olive oil
13 - 1/2 tsp sea salt
14 - 1/4 tsp freshly ground black pepper
15 - 1/2 tsp chili flakes (optional)
→ For Serving
16 - Lemon wedges
17 - Extra chopped fresh herbs (optional)
# Steps:
01 - In a large bowl, whisk together 3 tbsp olive oil, garlic, parsley, thyme, rosemary, lemon zest, lemon juice, 1 tsp salt, and 1/2 tsp pepper until well combined.
02 - Add the chicken breasts to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
03 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
04 - Toss the broccolini with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and chili flakes if using. Spread the broccolini on one side of the prepared baking sheet.
05 - Place the marinated chicken breasts on the opposite side of the baking sheet, spacing them evenly.
06 - Roast for 22 to 25 minutes, until the chicken reaches an internal temperature of 165°F and the broccolini is tender with crispy edges.
07 - Let the chicken rest for 5 minutes, then slice and serve alongside the roasted broccolini with lemon wedges and extra fresh herbs if desired.
# Expert Advice:
01 -
- Everything cooks on a single baking sheet, which means cleanup is almost embarrassingly easy.
- The lemon herb marinade works just as well on chicken thighs, salmon, or even firm tofu if you want to switch things up.
- It tastes like you spent far more time on it than forty minutes.
02 -
- Pounding the chicken to even thickness before marinating is the single thing that prevents dry, overcooked edges while waiting for the center to finish.
- Crowding the pan will steam everything instead of roasting it, so use two sheets if you are doubling the recipe.
03 -
- Zest the lemon before juicing it because a halved, squeezed lemon is nearly impossible to zest effectively.
- Let the assembled sheet pan sit at room temperature for ten minutes before putting it in the oven so the chicken cooks more evenly from edge to center.