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 sprinkling.