Herb-and-Lemon-Roasted Chicken with Smashed Broccoli and Garlic

Name: Herb-and-Lemon-Roasted Chicken with Smashed Broccoli and Garlic
Yield: serves 2
Ingredients: 1 cup extra-virgin olive oil; Zest of 1 lemon, peeled in big strips; 4 garlic cloves, smashed; 4 fresh thyme sprigs; 2 fresh rosemary sprigs; 2 bay leaves; 2 tablespoons finely chopped fresh chives; 2 tablespoons finely chopped fresh flat-leaf parsley; 2 tablespoons finely chopped fresh tarragon; 1 lemon, sliced in paper-thin circles; 2 bone-in chicken breasts, 8 ounces each, skin on; Sea salt and freshly ground black pepper; 1/2 cup Chicken Stock (page 156); Juice of 1/2 lemon; 1 tablespoon unsalted butter; 2 tablespoons extra-virgin olive oil; Pinch of red pepper flakes; 5 garlic cloves, coarsely chopped; 1 bunch broccoli, about 1 pound, including stems, coarsely chopped; 1 cup Chicken Stock (page 156); 1/4 cup plain yogurt; Sea salt and freshly ground black pepper

December 9, 2011

Give yourself plenty of time to marinate the chicken; I usually do this the morning I plan to serve it. The smashed broccoli and garlic remind me of the soft, overcooked vegetables of my youth. It’s mushy and satisfying. To me, chicken and broccoli is a classic combination that doesn’t need rice or potatoes to go with—it’s perfect the way it is.

Recipe notes

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