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

1. Preheat oven to 425 degrees F.
2. 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.
3. 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.
4. Serve with red pepper for sprinkling

PER SERVING: protein: 30 g; fat: 14 g; carbohydrate: 12 g; fiber: 4 g; sodium: 173 mg; cholesterol: 73 mg; calories: 289.

found at:

http://www.countryliving.com/food-drinks/recipes/a...