Crispy parmesan potatoes served with juicy rosemary chicken and charred broccoli.
\nCook: 30 to 40<\/p>\n
Start potatoes:<\/strong><\/p>\n Preheat oven to 450\u00b0F with a rack in the lower third. Scrub potatoes,<\/strong> quarter, then cut into \u00bd-inch wedges. Transfer potatoes<\/strong> to one half of a rimmed baking sheet. Toss with 1 TBS oil<\/strong> and a generous pinch each of salt<\/strong> and pepper.<\/strong> Roast on lower oven rack until just tender, about 15 minutes (no need to flip).<\/p>\n Prep ingredients:<\/strong><\/p>\n Meanwhile, pick and finely chop 2 tsp rosemary leaves.<\/strong> Finely chop 2 tsp garlic.<\/strong> In a small bowl, combine rosemary,<\/strong> half of the chopped garlic,<\/strong> and 2 tsp oil,<\/strong> set aside for step 4.<\/p>\n Cut broccoli<\/strong> into 1-inch florets.<\/strong> Finely grate Parmesan.<\/strong> Pat chicken<\/strong> dry, then pound to \u00bd-inch thickness, season with salt<\/strong> and pepper.<\/strong><\/p>\n Roast veggies:<\/strong><\/p>\n Once tender, flip the potatoes<\/strong> and sprinkle all over with Parmesan.<\/strong> Transfer broccoli<\/strong> to the open side of baking sheet, then drizzle with 1 TBS oil,<\/strong> season with a generous pinch each of salt<\/strong> and pepper.<\/strong> Roast on lower oven rack until broccoli<\/strong> is tender and potatoes<\/strong> are crisp, 10\u201312 minutes.<\/p>\n Cook chicken:<\/strong><\/p>\n While the veggies roast, rub garlic-rosemary<\/strong> mixture all over chicken.<\/strong> Heat 2 tsp oil<\/strong> in a medium skillet over medium-high. Add chicken<\/strong> and cook until golden-brown and cooked through, 3\u20134 minutes per side. Transfer to plates and cover to keep warm.<\/p>\n Make pan sauce & serve:<\/strong><\/p>\n Drain all but 1 tsp oil<\/strong> from skillet. Add the remaining garlic<\/strong> and cook over medium-high heat until sizzling, about 30 seconds. Add better than bouillon<\/strong> and \u00bc cup water,<\/strong> simmer until slightly reduced, about 3 minutes. Stir in 1 TBS butter.<\/strong> Serve chicken<\/strong> with Parmesan potatoes<\/strong> and broccoli<\/strong> alongside. Spoon pan sauce<\/strong> over top. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":" with Parmesan Potatoes & Broccoli Yield: 2 Adapted from: Dinnerly Crispy parmesan potatoes served with juicy rosemary chicken and charred broccoli. Cook: 30 to 40 12oz potatoes \u00bcoz fresh rosemary 8oz broccoli 10oz boneless, skinless chicken breast 1oz Better than Bouillon, chicken \u00beoz parmesan 2tsp garlic salt & pepper olive oil butter Start potatoes: Preheat oven to 450\u00b0F with a rack in the lower third. Scrub potatoes, quarter, then cut into \u00bd-inch wedges. Transfer potatoes to one half of a…<\/p>\n