Lemon Rosemary Chicken with Roasted Broccoli

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

Preheat oven to 425 degrees F.
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.
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.
Serve with red pepper for sprinkling.

Source: Marion  Cooper Cairns

Enjoy this classic.  Chicken with lemon and rosemary, combined with the tender and healthy Broccolini.

TOTAL TIME: 0:55 COOK: 0:15 LEVEL: Easy YIELD: 4 servings

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