Ingredients
CHICKEN MARINADE
4 chicken breast
1 tbsp garlic (minced)
1 tbsp Citrus & Thyme spice mix
2 tbsp olive oil
2 tbsp garlic (minced)
3 lb new potatoes
2 bunch broccolini
4 sprigs curly parsley
2 sprigs fresh oregano
2 sprigs fresh thyme
2 tsp Citrus & Thyme spice mix
3 tbsp unsalted butter
2 cups chicken broth
2 tbsp olive oil
1 tsp cornstarch
2 tsp water
salt & pepper to taste
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• Mix marinade ingredients together, pour over chicken breast and leave in fridge overnight in a tightly sealed container
• Preheat oven to 350°
• Wash and dry potatoes, cut in half and mix with 1 tbsp olive oil and Citrus & Thyme spice mix. Place on baking sheet lined with parchment, cut side down
• Trim bottoms of broccolini, mix with 1 tbsp olive oil, and salt and pepper to taste. Place on baking sheet with potatoes and bake for 20-25 minutes.
• On medium heat, sear chicken in cast iron skillet for 2 minutes on each side. Add garlic to pan and saute for additional 2-3 minutes
• Deglaze pan with chicken broth, add sprigs of thyme and oregano. Lower heat and simmer for 15 minutes.
• Mix corn starch and water together in small bowl to create a slurry. Add mixture to sauce and cook for 2 minutes or until sauce has thickened.
• Remove broccolini from baking sheet and set aside. Turn potatoes so the cut side is now facing up. Place potatoes back in oven and broil on high until golden brown.
• Once sauce has thickened, add butter and cook for 1-2 more minutes until sauce comes together. Discard herb stems
• Remove potatoes from oven, plate and enjoy!