Garlic-Rosemary Chicken & Potatoes with Roasted Broccoli

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 fresh rosemary and garlic for a comfortable bite you won't be able to resist.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place oven rack in the center.

Step 2

Toss potato wedges onto rimmed baking sheet with 1T oil; season with salt & pepper. Roast (15 min.) until lightly browned underneath.

Step 3

In med. bowl, finely grate all of lemon zest; add chopped garlic, rosemary, shallots, 3T oil, ¾t salt, & a few grinds of pepper. Transfer half of the garlic-rosemary oil to sm. bowl (reserve for last step.) Add chicken to bowl with remaining garlic-rosemary oil, tossing to coat. Let chicken marinate.

Step 4

Flip potatoes; push to one side of baking sheet. On other side, carefully toss broccoli with 1T oil; season with salt/pepper. Roast (8-10 min.) on center oven rack until broccoli is tender & browned in spots; potatoes should be tender & browned.

Step 5

Scrape & discard marinade from chicken. Heat 1T oil in med. skillet over med.-high. Add chicken; cook (3–4 min. per side), turning once, until browned & cooked through. Squeeze 1T lemon juice into sm. bowl, whisking with honey, 1½T water, & 2t Dijon mustard; season with salt & pepper. Cut any remaining lemon into wedges.

Step 6

Remove skillet from heat; carefully add potatoes. Pour honey-Dijon dressing over chicken & potatoes, tossing to coat. Drizzle reserved garlic-rosemary oil over potatoes.

Step 7

Serve chicken & potatoes with broccoli; add with any lemon wedges for squeezing over top.