Lemon-Rosemary Chicken with Roasted Broccolini

• Gluten free
• Paleo

• Meat

  • 4 Chicken breasts, small bone-in skin-on

• Produce

  • 2 bunches Broccolini
  • 2 tbsp Flat leaf parsley, fresh
  • 1 Garlic clove, large
  • 1 Lemon, slices thin
  • 1 Red onion
  • 1 1/2 tbsp Rosemary, Fresh

• Condiments

  • 2 tsp Dijon mustard

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt
  • 1/2 tsp Red pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin

Found on delish.com

Ingredients

• 2 tbsp. chopped fresh flat-leaf parsley
• 1 1/2 tbsp. chopped fresh rosemary
• 1 large garlic clove, chopped
• 2 tsp. Dijon mustard
• 3 tbsp. extra-virgin olive oil, divided
• kosher salt
• Freshly ground black pepper
• 1 lemon, cut into thin slices, divided
• 4 small bone-in, skin-on chicken breasts (about 2 1/2 lbs. total)
• 2 bunches Broccolini (about 1 lb.)
• 1 red onion, cut into 1/2 wedges
• 1/2 tsp. crushed red pepper, plus more for serving

Directions

• Preheat oven to 425 degrees F.Combine parsley, rosemary, garlic, Dijon, and 1 tablespoon oil in a bowl. Season with salt and black pepper. Place 8 lemon slices and half of rosemary mixture underneath skin of chicken, dividing evenly. Rub remaining rosemary mixture over chicken, dividing evenly. Roast, on a rimmed baking sheet, 20 to 22 minutes.Meanwhile, toss Broccolini, onion, red pepper, remaining lemon slices, and remaining 2 tablespoons oil in a bowl. Season with salt and black pepper. Remove baking sheet from oven and arrange vegetables around chicken. Bake until an instant-read thermometer inserted in the thickest portion of the chicken reaches 165 degrees F, 12 to 14 minutes.Serve with red pepper for sprinkling.