Makes 4-6 servings

Notes:

We intended to come back and edit our notes below, but since recipes are a reflection of the time, we’re going to leave you with our unfiltered thoughts.

Trump was just elected (for the second f*ing time) and for once, we are speechless. We have no notes except to avoid those behemoth chicken breasts (what are those chickens eating? We don’t want to know), and look for smaller, evenly-sized breasts which will cook through during the prescribed time. However, if you can only find large breasts - no biggie - just cut them in half.

We think a demi baguette is the perfect sized loaf for this dish, but upgrade to a full loaf if that better suits your family’s needs.

Pro-tips:

If you’re able to/you remember, make the marinade a few hours or the night before and let the chicken sit for a bit. Add the broccolini and croutons and toss to combine when you’re ready to cook.

Swaps:

If you can’t find broccolini, regular broccoli would be fine - swap in 2 x 10 ounce bags of florets.
Not into broccolini? Use cauliflower or asparagus.
Chicken thighs would be fine instead of the breasts.
If you wanted to keep this dairy free, you could sub nutritional yeast for the parmesan or omit it entirely.
Some focaccia would be amazing instead of the baguette.

Add-ons:

If you have them on hand, you could add other seasonings to the marinade - paprika, a little dijon mustard, some red pepper flakes, etc.
If you have the time and patience, a thickly sliced red onion or shallot would be great here.
To add a little unctuousness (real word, we swear) you could throw on some crumbled cheese at the end of roasting, say feta cheese, goat, or some Boursin.
Garnish with some fresh herbs, perhaps some parsley, dill, or chives

Equipment:

1 large mixing bowl
Measuring spoons
Whisk or spatula
Tongs
Cutting board
Knife
Sheet pan
Aluminum foil or parchment paper

Ingredients:

¼ cup olive oil
3 lemons, divided
2 tablespoons grated Parmesan (optional but good)
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 demi baguette
4 small, boneless skinless chicken breasts - about ~1.5 lbs
2 bunches broccolini

Assembly:

Preheat the oven to 425°F and spray or line a sheet pan.

In a large bowl (one that will fit your chicken, broccolini, and croutons), whisk together the olive oil, juice from one lemon, Parmesan, salt, pepper, and garlic powder. Using tongs or your clean hands, lift the chicken from its packaging and swirl it in the marinade, then let it chill there while you prep the rest of your ingredients. Make sure to wash your hands thoroughly if you touched the chicken.

Tear - or have your kiddos tear - your baguette into bite sized pieces (~1” x 1”). You could also cube your bread with a knife, but we like the nooks and crannies you get from tearing. Throw your croutons into the chicken bowl.

Quarter your remaining 2 lemons and toss those into the chicken bowl as well. Lob the tough ends off the broccolini and break up any large florets. Toss everything together until evenly coated with the marinade, again using your clean hands or the same pair of tongs (this can be done on your sheet pan if you don’t have room in your bowl).

Spread the mixture evenly on your prepped sheet pan (unnecessary, but for best presentation, ensure the chicken breasts are smooth side up). Pop the baking sheet in the oven and bake for ~20 minutes until the chicken is just golden and fully cooked (a digital thermometer should register 165°F), the edges of the croutons are crisp, and the broccoli and lemon wedges have caramelized a bit.

Divide the ingredients among four bowls, then deglaze the sheet pan with a few tablespoons of little broth/stock, water or wine (or tequila in this moment - who are we kidding). Pour the liquid over your bowls, then garnish as you’d like.

Lemony Chicken with Roasted Broccolini