Garlic-Herb Chicken & Potatoes with Roasted Broccoli

Uploaded By: agsheeran

Tags: marley

Simple doesn't have to mean boring, especially when it comes to a weeknight meal. Take this dish for example. Its simplicity is key, made of chicken, potatoes, and broccoli, but the flavor is elevated thanks to the Italian seasoning and garlic for a comfortable bite you won't be able to resist.

Serves: 2

Cook Time: 35 minutes

Ingredients:

2 Yukon gold potatoes
garlic
½ broccoli
1 lemon
¼ oz of Italian seasoning
12 oz of pkg boneless, skinless chicken breasts
½ oz of honey
2 Dijon mustard
olive oil
kosher salt & ground pepper
garlic

Instructions:

Preheat oven to 450ºF with a rack in the center. Scrub potatoes, then cut lengthwise into 1-inch thick wedges. Toss on a rimmed baking sheet with 1 tablespoon oil; season with salt and pepper. Roast on center oven rack until lightly browned underneath, about 15 minutes.
Finely chop 1 teaspoon garlic. Trim stem ends from broccoli, then cut crowns into 1-inch florets. Finely grate all of the lemon zest into a medium bowl, then add chopped garlic, ½ teaspoon Italian seasoning, and 3 tablespoons oil. Season with salt and pepper.
Transfer half of the garlic-herb oil to a small bowl; reserve for step 6. Pat chicken dry and pound to an even ½-inch thickness, if necessary. Add chicken to bowl with remaining garlic-herb oil, tossing to coat. Let chicken marinate until step 5.
Flip potatoes and push to one side of the baking sheet. On other side of baking sheet, carefully toss broccoli with 1 tablespoon oil and season with salt and pepper. Roast on center oven rack until broccoli is tender and browned in spots, and potatoes are tender and browned, 8-10 minutes (watch closely as ovens vary).
Scrape and discard marinade from chicken. Heat 1 tablespoon oil in a medium skillet over medium-high. Add chicken; cook, turning once, until browned and cooked through, 3-4 minutes per side. Squeeze 1 tablespoon lemon juice into a small bowl; whisk in honey, 1½ tablespoons water, and 2 teaspoons Dijon mustard; season with salt and pepper. Cut any lemon into wedges.
Remove skillet from heat; carefully add potatoes. Pour honey-Dijon dressing over chicken and potatoes, tossing to coat. Drizzle reserved garlic-herb oil over potatoes. Serve chicken and potatoes with broccoli alongside, and with any lemon wedges for squeezing over top. Enjoy!

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Original URL: https://marleyspoon.com/menu/270798-garlic-herb-chicken-potatoes-with-roasted-broccoli