Sheet Pan Lemon Chicken, Mashed Potatoes and Roasted Broccoli with Garlic and Parmesan

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 1.5 lb Broccoli (About 2 medium heads, cut into 1-inch florets)
• 3 tbsp Olive Oil
• 4 cloves Garlic Cloves (Minced)
• 0.5 cup Parmesan Cheese (Grated)
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Pepper Flakes (Optional, for a little heat)
• 0.5 whole Lemon (Optional, for juicing)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   Wash and thoroughly dry the broccoli florets. In a large bowl, combine the dry broccoli, olive oil, minced garlic, salt, black pepper, and optional red pepper flakes. Toss until every floret is evenly coated.

3. 3

   Spread the seasoned broccoli in a single, even layer on the prepared baking sheet. Ensure the florets have space between them to promote roasting, not steaming. Use two sheets if necessary.

4. 4

   Roast for 10 minutes. Remove the pan from the oven and use a spatula to flip the florets for even cooking.

5. 5

   Return the pan to the oven and roast for another 8-12 minutes, or until the broccoli is tender-crisp and the edges are nicely browned and slightly charred.

6. 6

   Remove from the oven and immediately transfer the hot broccoli to a serving bowl. Sprinkle with the grated Parmesan cheese and toss gently to combine. The residual heat will slightly melt the cheese.

7. 7

   If desired, squeeze fresh lemon juice over the broccoli just before serving to brighten the flavors. Serve warm.