Roasted Chicken with Broccoli

Instructions

1. 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. 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. 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. 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. 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. 6

   Transfer the chicken and broccoli to a serving platter and tent loosely with foil to keep warm.

7. 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. 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. 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.