INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Chicken, breast, boneless & skinless | 900 g / 2 lb | 4 breasts |
Olive oil, extra virgin | 45 g | 45 mL / 3 tbsp |
Lemon juice | 45 g | 45 mL / 3 tbsp |
Garlic, minced | 6 g | 2 cloves |
Italian seasoning | 2 g | 1 tsp |
Salt | 6 g | 1½ tsp |
Black pepper, freshly ground | 2 g | 1 tsp |
Broccoli, cut into florets | 1 lb | 5 cups |
Olive oil, extra virgin | 30 g | 30 mL / 2 tbsp |
Garlic, minced | 3 g | 1 clove |
Salt | 4 g | 1 tsp |
Parmesan cheese, grated | 10 g | 2 tbsp |
Parsley, minced | 2 g | 2 tsp |
Lemon, wedges | for garnish | 4 wedges |
METHOD
- Preheat oven to 220°C / 425°F.
- Pound chicken breasts with a mallet or hammer to even out thickness. Place in gallon size resealable bag.
- In a small bowl, whisk together olive oil, lemon juice, garlic, Italian seasoning, salt and black pepper.
- Pour marinade over chicken. Seal bag, removing excess air. Rub marinade around to coat. Transfer to refrigerator and let rest for at least 15 minutes, up to 4 hours.
- Line a baking sheet with parchment paper. In a large bowl, toss broccoli with olive oil, garlic and salt. Spread onto baking sheet in an even layer.
- Remove chicken from marinade and transfer to remaining space around broccoli on baking sheet.
- Roast in oven until broccoli is browned in spots and chicken reaches an internal temperature of 75°C / 165°F, about 20 minutes.
- Remove from oven and sprinkle broccoli with Parmesan cheese. Sprinkle chicken with parsley. Serve, garnished with lemon wedges.
NOTES
You can substitute chicken breasts for thighs but the cooking time will increase so check temperature closely
You may wish to garnish with additional salt, depending on your preferences
