Herb-Roasted Chicken with Steamed Broccoli
Ingredients
- For the Herb-Roasted Chicken:
- 4 bone-in, skin-on chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- For the Steamed Broccoli:
- 2 heads of broccoli, cut into florets
- Salt to taste
Instructions
- For the Herb-Roasted Chicken:
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, dried thyme, dried rosemary, dried oregano, salt, and pepper.
- Pat the chicken breasts dry with paper towels. Rub the herb mixture all over the chicken breasts, making sure to get under the skin.
- Place the chicken breasts on a baking sheet or in a baking dish, skin side up.
- Roast in the preheated oven for about 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving.
- For the Steamed Broccol:
- While the chicken is roasting, prepare the broccoli.
- Fill a pot with about 1 inch of water and place a steamer basket inside.
- Bring the water to a boil over medium-high heat.
- Add the broccoli florets to the steamer basket, sprinkle with a bit of salt, and cover with a lid.
- Steam the broccoli for about 4-6 minutes, or until it's tender but still crisp.
- Remove the broccoli from the steamer and transfer to a serving dish.
- To Serve:
- Plate the herb-roasted chicken alongside the steamed broccoli. You can garnish the chicken with fresh herbs if desired.
Nutrition
Calories: 350kcalCarbohydrates: 8gProtein: 30gFat: 20gFiber: 3g
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