Garlic Herb Chicken With Broccolini (Print Version)

Juicy garlic-herb chicken roasted alongside broccolini, finished with lemon and fresh herbs for a bright, low-carb main.

# List of Ingredients:

→ Chicken and Marinade

01 - 4 boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
06 - 1 teaspoon fresh rosemary, finely chopped (or 1/2 teaspoon dried rosemary)
07 - 1 teaspoon lemon zest
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
10 - Juice of 1/2 lemon

→ Vegetables

11 - 1 pound broccolini, ends trimmed
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper

→ Garnish

15 - Lemon wedges, for serving
16 - Additional chopped fresh herbs (optional)

# Step-by-step Instructions:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - In a large bowl, combine 2 tablespoons olive oil, minced garlic, parsley, thyme, rosemary, lemon zest, lemon juice, salt, and pepper. Add the chicken breasts and toss thoroughly to coat. Let marinate for at least 10 minutes at room temperature, or up to 2 hours in the refrigerator for deeper flavor penetration.
03 - Arrange the trimmed broccolini in a single layer on the prepared baking sheet. Drizzle with 1 tablespoon olive oil, season with salt and pepper, and toss to coat evenly.
04 - Nestle the marinated chicken breasts among the broccolini on the baking sheet, ensuring even spacing for proper roasting.
05 - Roast in the oven for 20 to 25 minutes, flipping the chicken breasts halfway through cooking. The chicken is done when the internal temperature reaches 165°F and the broccolini is tender with slightly crisp, charred edges.
06 - Remove from the oven and let the chicken rest for 5 minutes before slicing. Serve alongside the roasted broccolini with lemon wedges and a sprinkle of additional fresh herbs if desired.

# Expert Advice:

01 -
  • Everything cooks on one pan which means cleanup is almost embarrassingly easy.
  • The lemon herb marinade works just as well on thighs if you prefer darker meat.
02 -
  • Do not skip the rest period because slicing immediately means all those flavorful juices end up on your cutting board instead of in the meat.
  • If your chicken breasts vary wildly in thickness lay them between plastic wrap and give them a few gentle whacks with a skillet or rolling pin so they cook evenly.
03 -
  • The marinade doubles as a finishing sauce if you reserve a spoonful before adding raw chicken and drizzle it over the plated dish for a hit of raw garlic brightness.
  • Start checking the broccolini at eighteen minutes because thin stalks can cross from charred perfect to burnt bitter in under two minutes.

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