Roast Chicken with Broccoli and Potatoes

Serves 6

For the Chicken:

• 5 lb chicken, rinsed and patted dry
• 1 tsp salt (or to taste)
• 1/4 tsp pepper
• 4 sprigs rosemary, fresh
• 1 clove garlic, top 1/4 cut to expose cloves
• 1 lemon, halved
• 2 tbsp olive oil for brushing

For the Broccoli:

• 1 head broccoli, chopped into florets (about 3 cups)
• 2 tbsp olive oil
• 2 tsp garlic, minced
• 1 tsp dried rosemary
• 1 tsp Italian seasoning blend
• 1/4 tsp pepper
• 2 tbsp Parmesan cheese (optional)
• Salt, to taste

For the Potatoes:

• 4 potatoes, cut into wedges
• 2 tbsp olive oil, garlic-infused
• Salt, to taste
• Black pepper, to taste

1. Roast the Chicken:
• Preheat the oven to 400°F.
• Remove packaged organs from the cavity of the chicken. Place 2 rosemary sprigs, garlic, and half of the lemon in the cavity.
• Slice the remaining lemon half into thin slices and slide them along with 2 rosemary sprigs under the exterior skin of the chicken breasts.
• Place the chicken in a parchment-lined roasting pan. Drizzle with olive oil and season with salt and pepper. Tuck wings under the chicken; tie legs together with cooking twine.
• Roast in the oven, basting occasionally, until juices run clear, @ 75 min.(or until the thickest part of the thigh reaches 165°F). Remove from the oven & rest for 10 minutes.
2. Prepare the Broccoli:
• Preheat oven to 375°F.
• Place broccoli florets in a large bowl. In a small glass bowl, mix olive oil, garlic, rosemary, Italian seasoning, and black pepper. Pour the oil mixture over the broccoli & toss to coat.
• Spread broccoli on a greased baking sheet. Bake for 12-14 minutes. Immediately top with Parmesan cheese and sea salt and serve!
3. Roast the Potatoes:
• Preheat oven to 400°F and line a baking sheet with parchment paper.
• Toss potato wedges with olive oil and season with salt and pepper.
• Roast in the oven for at least 20 minutes, tossing several times during cooking, until potatoes are done to your liking (crispy preferred).