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CHICKEN—Lemon-Rosemary Chicken With Roasted Broccolini
Ingredients
- 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
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