Sheet Pan Lemon Chicken with Parmesan Roasted Broccoli

Ingredients

• 4 boneless skinless chicken breasts
• 3 Tbsp olive oil
• 3 Tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper
• 2 tsp minced fresh parsley and lemon slices, for garnish, optional
• 1 1/4 lbs broccoli crowns, chopped into bite size florets, about 5 cups florets
• 2 Tbsp olive oil
• 1 clove garlic, minced
• 2 Tbsp grated parmesan

Directions

1. Use the flat side of a meat mallet to gently flatten the thicker part of each chicken breast so the pieces are an even thickness. Put the chicken in a gallon-size resealable bag. In a small bowl, whisk together 3 Tbsp oil, lemon juice, garlic, Italian seasoning, 1 1/4 tsp salt, and 3/4 tsp pepper. Pour the mixture into the bag with the chicken, seal it while pressing out extra air, then massage the marinade over the chicken. Refrigerate for at least 15 minutes, or as long as 4 hours.
2. While the chicken sits for those 15 minutes, heat the oven to 425 degrees. Coat an 18 by 13-inch rimmed baking sheet with non-stick cooking spray. Add the broccoli to the pan, drizzle with 2 Tbsp olive oil, add the garlic, and season with salt. Toss it together, then arrange it in an even layer over about 2/3 of the baking sheet.
3. Take the chicken out of the marinade and place it in the open space on the baking sheet in one layer. Spoon the garlic from the marinade over the chicken too, if you’d like.
4. Roast until the center of each chicken breast reaches 165 degrees and the broccoli is tender with browned edges, about 16 – 22 minutes.
5. Take the pan out of the oven and scatter the parmesan over the broccoli. Add parsley to the chicken if desired, garnish with lemon slices, and season the chicken with additional salt to taste. Serve warm.