Crispy Chicken With Roasted Broccoli Food

ONE PAN ROASTED CHICKEN AND BROCCOLI

Steps:

• Preheat oven to 400 degrees and spray a baking sheet with cooking spray (or line with foil.)
• Place chicken breasts in the center of the baking sheet and scatter broccoli florets around the chicken. Drizzle both the chicken and broccoli with olive oil, salt and pepper using tongs to evenly coat.
• Brush each chicken breast with one tablespoon dijon mustard then bake pan for 25 minutes, flipping chicken over around the 15 minute mark.
• Drizzle with lemon juice before serving if you wish.

CRISPY PARMESAN BROCCOLI

Steps:

• Preheat the oven to 400 degrees F.
• Combine the broccoli, garlic, 1 tablespoon oil and some salt and pepper in a medium bowl. Add the remaining tablespoon oil to coat the bottom of a large ovenproof skillet, preferably cast iron. Add the cheese in an even layer followed by the broccoli. Roast until the broccoli is slightly browned and the cheese is golden brown and crispy, about 15 minutes.
• Meanwhile, combine the ranch, sriracha, lime zest and juice in a small bowl. Remove the skillet from the oven and drizzle the sauce all over the broccoli.

CRISPY ROASTED CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
• Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
• Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.

CRISPY CHICKEN WITH BROCCOLI

Steps:

• Dust chicken with the baking soda and let sit in the refrigerator for 30 minutes.
• In a small bowl (or glass jar with lid) combine the soy sauce, mirin, oyster sauce, Worcestershire, sugar, and sesame oil; whisk (or shake jar) to combine.
• In another small bowl (or jar) combine the chicken stock with 2 teaspoons of the cornstarch, set aside.
• Heat a large skillet, or wok, over high heat and add 2 tablespoons of the canola oil until shimmering.
• Add broccoli and stir fry until the florets start to brown, about 5 minutes; transfer to a bowl.
• Heat 2 more tablespoons oil and cook onion, on medium high heat, until they begin to brown and soften, about 5 minutes; add to broccoli.
• Heat the remaining 2 tablespoons of oil.
• Meanwhile, toss the meat with the remaining 1 teaspoon of cornstarch.
• Stir fry the garlic and ginger in the pan for 30 seconds; add in the chicken and stir fry until no longer pink, about 2 minutes.
• Return the broccoli and onion to the pan, add the soy sauce mixture and stir fry until the chicken is cooked through and the sauce is hot.
• Stir in the cornstarch mixture until the sauce thickens; taste for salt and add only if needed (I didn't).