Lemon-Rosemary Chicken with Roasted Broccolini

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.