One Pot Lemon Rosemary Chicken

Bright, herby, and full of flavour, this easy one-pan dinner pairs juicy chicken with crispy-edged broccoli, sweet red onion, and zesty lemon slices. A garlicky Dijon-rosemary rub infuses the chicken with savoury goodness, while a touch of crushed red pepper adds a gentle kick. Perfect for a weeknight dinner that feels a little fancy—without the fuss.

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 or thighs
• 1 head broccoli
• 1 red onion, cut into 1/2″ wedges
• 1/2 tsp crushed red pepper, plus more for serving

Directions

Preheat oven to 220 C.

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 broccoli, 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 the chicken is cooked (12 to 14 minutes).

Serve with red pepper for seasoning.