Rosemary-Lemon Chicken with Super Greens

This rosemary-lemon chicken with super greens is a quick and easy one-pan meal that's perfect for a weeknight dinner. The chicken is seasoned with rosemary, lemon, and garlic, and then roasted until cooked through. The greens are added to the pan during the last few minutes of cooking, so they wilt but still retain their bright color and crunch. The result is a flavorful and healthy meal that the whole family will enjoy.

This recipe was inspired by a dish I had at a restaurant a few years ago. I was immediately drawn to the combination of flavors, and I knew I had to try to recreate it at home. After a few tries, I finally came up with a recipe that I was happy with. I've been making it ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• 1 lemon, zested and juiced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 cup baby spinach
• 1/2 cup chopped broccoli florets

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine the chicken thighs, olive oil, rosemary, lemon zest, lemon juice, parsley, and mint.
3. Toss to coat the chicken evenly.
4. Spread the chicken mixture in a single layer in a baking dish.
5. Roast in the preheated oven for 20 minutes, or until the chicken is cooked through.
6. Add the spinach and broccoli to the baking dish and stir to combine.
7. Return to the oven and roast for an additional 5 minutes, or until the greens are wilted.
8. Serve immediately.

Why It Works

• The combination of rosemary, lemon, and garlic is a classic flavor combination that works well with chicken.
• Roasting the chicken in a single layer ensures that it cooks evenly.
• Adding the greens during the last few minutes of cooking prevents them from becoming overcooked and mushy.