Lemon Pepper Chicken with Roasted Broccoli

Description

Lemon Pepper Chicken with Roasted Broccoli is a simple sheet-pan dinner with chicken breasts, broccoli florets, olive oil, lemon pepper seasoning, garlic powder, fresh garlic, lemon zest, lemon juice, parsley, and lemon wedges. It roasts until juicy, bright, and crisp-edged with simple cleanup too.

1. 1Equipment: a large rimmed baking sheet, parchment paper, oven mitts, a small bowl, a large bowl, a pastry brush, paper towels, plastic wrap and a meat mallet or rolling pin (only if the chicken is thick), 2 cutting boards (one only for raw chicken), a knife, a fine grater, 2 pairs of tongs (or tongs and a clean spatula), an instant-read thermometer, measuring cups, measuring spoons, and serving dishes.
2. 2Set an oven rack in the middle position and preheat the oven to 425 degrees F.
3. 3Line the baking sheet with parchment paper.
4. 4Rinse the broccoli, lemons, and parsley and pat them dry. On the clean cutting board, cut the broccoli into evenly sized florets, mince the 2 garlic cloves, finely grate the zest of 1 lemon and then juice it, chop 2 tablespoons parsley, and cut a second lemon into wedges.
5. 5In the small bowl, mix 1 tablespoon lemon pepper seasoning, 1 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
6. 6Pat the chicken breasts dry with paper towels on the raw-chicken cutting board. If any breast is much thicker at one end, cover it with plastic wrap and gently pound it to an even thickness.
7. 7Place the chicken on one side of the baking sheet with space between pieces. Brush the tops with half of 1 tablespoon olive oil and sprinkle with half the seasoning, pressing it in gently. Flip the chicken with the tongs, then brush and season the other side the same way. Throw away the paper towels and plastic wrap, put the board, brush, and tongs in the sink, and wash your hands with soap and warm water.
8. 8In the large bowl, toss the broccoli with 2 tablespoons olive oil, the minced garlic, the lemon zest, and 1/4 teaspoon salt.
9. 9Spread the broccoli on the other side of the baking sheet in a single layer.
10. 10Using oven mitts, put the pan on the middle rack. Roast for 22 to 25 minutes, until the chicken reaches 165 degrees F and the broccoli has browned edges.
11. 11Using oven mitts, take the pan out. Squeeze the lemon juice over the chicken and broccoli, and sprinkle with the chopped parsley.
12. 12Let the chicken rest for 5 minutes.
13. 13Use the clean tongs or spatula to move the chicken to the clean cutting board.
14. 14Slice the chicken against the grain and serve with the broccoli and lemon wedges.

Tips and Tricks

1. 1

   Use a large sheet pan. Broccoli needs space for moisture to escape, or it will steam instead of roast. Open space gives you better browned edges and a more flavorful vegetable side. This keeps the color bright and the texture lively.

2. 2

   Pat the chicken dry before seasoning. Dry chicken holds onto the lemon pepper mixture better and roasts with a nicer surface. Moist chicken can make the seasoning slide off and brown unevenly. This keeps the meat juicy and easier to slice.

3. 3

   Cut broccoli into similar-size florets. Even pieces cook at the same pace, so you do not get tiny burnt bits and large firm pieces on the same pan. Flat sides brown especially well. This keeps the color bright and the texture lively.

4. 4

   Rest the chicken before slicing. Five minutes lets the juices settle inside the meat. If you slice immediately, the juices run out and the chicken can taste dry even when cooked correctly. This keeps the meat juicy and easier to slice.