Dinner Recipe

Prepare marinade and marinate chicken

In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk to combine. Pat chicken breasts dry with paper towel and place in a shallow dish or zip-top bag. Pour marinade over chicken, turning to coat. Marinate at room temperature for 20 minutes or refrigerate for 1–4 hours for deeper flavor.

Cook chicken

Preheat oven to 200°C (400°F). Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. When shimmering, add the chicken breasts (reserve excess marinade) and sear 2–3 minutes per side until golden brown. Transfer skillet to the preheated oven and roast 10–12 minutes or until internal temperature reaches 75°C (165°F). Remove chicken to a plate, tent with foil and rest 5 minutes.

Roast potatoes

While the chicken marinates, toss the halved baby potatoes with 2 tbs olive oil, 1 tsp salt and 1/4 tsp black pepper. Spread on a rimmed baking sheet cut-side down in a single layer. Roast in the 200°C (400°F) oven for 20–25 minutes, until golden and tender when pierced with a fork. Shake the pan halfway through for even browning.

Steam or roast broccoli

At about 10 minutes before potatoes finish, either steam the broccoli florets for 4–5 minutes until bright green and tender-crisp, or toss with 1/2 tbs olive oil, 1/4 tsp salt and 1/4 tsp pepper and roast on the same oven tray for the final 8–10 minutes. If roasting, keep florets toward the edges so they don’t overcook.

Finish vegetables

When potatoes and broccoli are cooked, toss the hot potatoes with 2 tbs butter and half the chopped parsley. Taste and adjust seasoning with salt and pepper. Sprinkle remaining parsley over broccoli.

Make pan sauce from chicken drippings

After removing the chicken from the skillet, place the skillet on medium heat. Add the white wine (or 60 ml stock) to deglaze, scraping up browned bits with a wooden spoon. Let reduce by half (about 2–3 minutes). Add 120 ml chicken stock, Dijon mustard and honey; simmer 2–3 minutes to reduce slightly. Whisk in the cold cubed butter, one piece at a time, until the sauce is glossy and slightly thickened. Taste and adjust seasoning. If you used a non-stick pan that doesn’t have fond, warm the stock and whisk in mustard and butter to make a quick pan sauce.

Slice the rested chicken breasts against the grain. Arrange chicken, roasted potatoes and broccoli on plates or a serving platter. Spoon pan sauce over chicken (optional). Garnish with lemon wedges and serve immediately.