This is my Lemon-Rosemary Roasted Chicken With Broccolini.

I know there may be some of you who don’t know or who care for broccolini, but the good news is you can substitute broccoli, even asparagus, if you prefer. Broccolini, Aspabroc, baby broccoli, or what they call tender stem broccoli, is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. This sheet pan dish is full of color, flavor, and textures. Any dish you can make in one pot or one pan gets my vote.

This sheet pan dish is full of color, flavor, and textures. Any dish you can make in one pot or one pan gets my vote.

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yields: 4 to 6 servings
Equipment: 1 half-sheet pan, aluminum foil, chef’s knife, 2 large mixing bowls, rubber spatula, cutting board

Ingredients:
6 small bone-in, skin-on chicken breasts
4 tablespoons of fresh Italian flat-leaf parsley, finely chopped, reserve 2 tablespoons for garnish
2 tablespoons of fresh rosemary leaves, finely chopped
4 large garlic cloves, finely minced
2 tablespoons of Dijon mustard
6 tablespoons of *E.V.O.O.
2 tablespoons of Kosher salt, divided
2 teaspoons of freshly ground black pepper, divided
3 large lemons, thinly sliced
2 bunches of Broccolini (about 1lb)
1 large red onion, cut into 1/2 inch wedges

Instructions:
Preheat oven to 425° F.
Start by covering 1 half-sheet pan with aluminum foil (for easy clean-up). In a large mixing bowl or plastic container.

In a large bowl, add parsley, rosemary, garlic, Dijon mustard, 3 tablespoons of *E.V.O.O., Kosher salt, and fresh ground black pepper, and whisk to combine.

Arrange the chicken breasts spaced evenly apart onto the covered sheet pan.

Place 8 lemon slices (1 for each breast) and half of the rosemary and parsley mixture, divided evenly, underneath the skin of the chicken. Rub the remaining mixture over the chicken, dividing evenly. Roast for 20 to 25 minutes.

In the meantime, toss the Broccolini, onion, and remaining lemon slices, Kosher salt, and fresh ground black pepper with 3 tablespoons of *E.V.O.O.

After 25 minutes, remove the baking sheet from the oven and arrange the vegetables around the chicken. Place back into the oven and continue cooking for another 20 minutes or until the internal temperature of the chicken reaches 165 degrees F. and the vegetables have caramelized.

There you have it, my Lemon-Rosemary Roasted Chicken With Broccolini.

Notes:
1) *E.V.O.O. is an acronym for extra virgin olive oil.
2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/