Lemon Herb Baked Chicken with Roasted Broccoli

Preheat your oven to 400°F (200°C) and position racks in the upper and lower thirds of the oven.

Cut 2 heads of broccoli into florets of equal size. Toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper on a baking sheet.

Mince 2 cloves of garlic and sprinkle over the broccoli. Add 1 cup of halved cherry tomatoes to the baking sheet.

Place the broccoli on the lower rack of the oven and roast for 10 minutes.

While the broccoli is roasting, pat 1.5 pounds of chicken breasts dry with paper towels. If they're very thick, pound them to an even thickness of about 3/4-inch.

Zest 1 lemon and set aside. Slice both lemons thinly, reserving 2 tablespoons of juice for the sauce.

In a small bowl, combine 2 tablespoons of olive oil, the lemon zest, 1 teaspoon of freshly chopped thyme, 2 teaspoons of chopped rosemary, 1 1/2 teaspoons of black pepper, and 1/2 teaspoon of salt.

Brush the oil and herb mixture over the chicken breasts, ensuring they're evenly coated. Place in a baking dish with lemon slices on and around the chicken.

After the broccoli has been roasting for 10 minutes, place the chicken on the upper rack of the oven. Bake both for about 20-25 minutes, until the chicken reaches an internal temperature of 165°F and the broccoli is tender with crispy edges.

While everything is baking, prepare the sauce. In a small saucepan over medium heat, melt 2 tablespoons of butter.

Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.

Add 1/4 cup of chicken broth, 2 tablespoons of lemon juice, 1 teaspoon of dijon mustard, 2 teaspoons of honey, and 1/4 teaspoon of red pepper flakes. Simmer for 3-5 minutes until slightly reduced.

Once the chicken and broccoli are done, remove from the oven. Let the chicken rest for 5 minutes before slicing.

Plate the sliced chicken with the roasted broccoli and tomatoes alongside.

Drizzle the sauce over the chicken and garnish with any remaining fresh herbs.