Perfect Chicken Recipe

Prep the marinade

Mince the garlic. In a medium bowl whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, chopped rosemary or thyme, smoked paprika, 1 tsp kosher salt and 1 tsp black pepper until combined.

Marinate the chicken

Place the 4 chicken breasts between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin to an even thickness (about 3/4 inch). Put chicken in a shallow dish or zip-top bag and pour the marinade over it. Turn to coat thoroughly. Refrigerate and marinate for at least 30 minutes and up to 4 hours.

Preheat grill or pan

About 10 minutes before cooking, remove chicken from the refrigerator to take the chill off. Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy skillet or grill pan over medium-high heat and brush with a little oil.

Grill the chicken

Lightly oil the grill grates or pan. Remove chicken from marinade, letting excess drip off. Place chicken on the grill or in the pan. Cook 4–6 minutes per side depending on thickness, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid flipping more than once. If using a pan, reduce heat to medium if exterior browns too quickly.

Rest & finish

Transfer cooked chicken to a cutting board and let rest 5 minutes. Optionally brush with 1 tbs butter while resting to add gloss and flavor. Slice or serve whole.

Prepare florets

While the chicken marinates, cut broccoli and cauliflower into bite-size florets and rinse well. Pat dry so they roast/grill rather than steam.

Season vegetables

In a large bowl toss broccoli and cauliflower with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp lemon zest, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/2 tsp black pepper until evenly coated.

Cook options — oven roast

Preheat oven to 425°F (220°C). Spread seasoned florets in a single layer on a rimmed baking sheet. Roast for 18–22 minutes, turning once halfway through, until edges are browned and vegetables are tender-crisp.

Cook options — grill or stovetop

Alternatively, cook alongside the chicken on the grill in a grill basket or on a sheet pan: grill over medium-high heat for 10–15 minutes, turning occasionally, until charred in spots and tender. Or sauté in a large skillet over medium-high heat in 1 tbs oil for 8–10 minutes, stirring frequently, until tender-crisp and lightly browned.

Finish vegetables

When cooked, transfer vegetables to a serving dish and squeeze a lemon wedge over them. Sprinkle chopped parsley and toss gently to combine.

Plate the rested chicken with a portion of broccoli and cauliflower. Serve with remaining lemon wedges on the side. Taste and adjust seasoning with additional salt, pepper, or lemon as desired.

Leftovers: store chicken and vegetables in an airtight container in the refrigerator for up to 3 days.