Garlic-Rosemary Chicken & Potatoes with Roasted Broccoli

Name: Garlic-Rosemary Chicken & Potatoes with Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: European
Ingredients: 1 pkt Dijon mustard; ½ oz honey; 12 oz. boneless, skinless chicken breasts (pounded to 1/2”); 1 lemon, finely zested & sliced into wedges; ½ lb broccoli, trimmed & chopped into 1” florets; 1 Tbsp shallot, finely chopped; 1 tsp fresh rosemary, finely chopped; 1 tsp. garlic, finely chopped; 2 Yukon gold potatoes, scrubbed & sliced into 1” thick wedges; 2 Tbsp olive oil; salt & pepper

7 steps

Prep:10minCook:30min

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.

Updated at: Thu, 17 Aug 2023 08:01:09 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories550.2 kcal (28%)

Total Fat21.7 g (31%)

Carbs44.9 g (17%)

Sugars10.4 g (12%)

Protein46.4 g (93%)

Sodium1344.3 mg (67%)

Fiber9.7 g (35%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 pktdijon mustard

0.5 ozhoney

12 ozboneless skinless chicken breasts

pounded to 1/2”

1lemon

finely zested & sliced into wedges

0.5 lbbroccoli

trimmed & chopped into 1” florets

1 Tbspshallot

finely chopped

1 tspfresh rosemary

finely chopped

1 tspgarlic

finely chopped

2Yukon gold potatoes

scrubbed & sliced into 1” thick wedges

2 Tbspolive oil

salt

pepper

Instructions

Preheat oven to 450ºF

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.