Roasted Potatoes, Lemon Chicken and Broccolini
Serves 415 mins prep60 mins cook
This dish features chicken thighs coated with olive oil and a mix of spices, roasted alongside crispy mini red potatoes and tender broccolini. Both the chicken and potatoes can be cooked at a high temperature for a deliciously crisp finish, and the broccolini is sautéed with garlic and red pepper flakes for added flavor.
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What you need
Instructions
1: Add olive oil and all seasonings to a bowl. 2: Add chicken and coat all sides. 3: Place chicken in an oven-safe pan. 4: Preheat oven to 425°F and cook chicken for 30-40 minutes, until the internal temperature reaches 165°F. 5: Cut mini red potatoes in half and add to a pot with water, season with salt, and boil until almost fork tender. 6: Drain and move potatoes to a pan lined with parchment paper. 7: Cover potatoes with olive oil and season with onion powder, garlic powder, paprika, salt, and pepper. 8: Preheat oven to 425°F and bake potatoes for 20-25 minutes or until they reach desired crispiness. Toss the potatoes in fresh parsley before serving. 9: For broccolini, steam for 9 minutes or cook in a pan with boiling water for about 9 minutes until tender. 10: Remove broccolini, pat dry, and add to a new pan over medium heat with olive oil. 11: Cook for about 2 minutes, flip, and add garlic and red pepper flakes. 12: Sauté garlic until fragrant, then season with salt, pepper, and a splash of lemon juice before serving.View original recipe