Roasted Chicken with Broccoli
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my go to weeknight dinners because it comes together in just over an hour and feels fancy without any fuss. Roasted chicken with broccoli is the kind of simple, wholesome meal that never disappoints. The chicken stays incredibly tender while everything roasts together beautifully, and the lemon and garlic create this amazing flavor that makes you forget how healthy you're being. Broccoli is packed with vitamin C and fiber, so you're getting real nutrition alongside something genuinely delicious. Best part? Minimal cleanup and ingredients you probably already have on hand.
Ella x
Ingredients
- 4boneless, skinless chicken breasts(about 6 oz each)
- 1420 mlfresh broccoli florets(cut into bite-sized pieces)
- 4 tablespoonsolive oil
- 3 tablespoonsfresh lemon juice
- 5garlic cloves(minced)
- 2 teaspoonsfresh thyme(dried thyme works too)
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- 118 mllow-sodium chicken broth
- 1 tablespoonunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Pat the chicken breasts dry with paper towels to ensure even browning.
Tip: Dry chicken will brown better and cook more evenly than wet chicken.
- 2
In a small bowl, whisk together 2 tablespoons of olive oil, lemon juice, minced garlic, thyme, salt, and pepper.
Tip: This marinade can be made up to 2 hours ahead and refrigerated.
- 3
Rub the marinade all over the chicken breasts, coating both sides generously. Place them on one side of a large roasting pan.
Tip: Let the chicken sit in the marinade for at least 10 minutes while you prepare the broccoli.
- 4
On the other side of the pan, toss the broccoli florets with the remaining 2 tablespoons of olive oil, a pinch of salt, and pepper.
Tip: Keeping the chicken and broccoli on separate sides of the pan prevents moisture transfer.
- 5
Roast everything in the preheated oven for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli is golden and crispy at the edges.
Tip: Use a meat thermometer inserted into the thickest part of the chicken for accuracy.
- 6
Transfer the chicken and broccoli to a serving platter and tent loosely with foil to keep warm.
- 7
Place the roasting pan on the stovetop over medium heat. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Tip: This creates a flavorful pan sauce using the caramelized drippings.
- 8
Simmer the pan sauce for 2-3 minutes until slightly reduced, then whisk in the butter until melted and incorporated. Taste and adjust seasoning as needed.
- 9
Drizzle the pan sauce over the chicken and broccoli just before serving for maximum flavor.
Tip: This dish pairs beautifully with rice or roasted potatoes.
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