This Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes is so healthy and delicious that it could make your head spin. Plus it has a little kick of sriracha and birdseye chilies if you're into that kind of thing!
I adapted this recipe from an episode of Simply Ming. He used cauliflower instead of romanesco broccoli, but I decided to go with romanesco broccoli because it’s such a funny looking brassica. I also added a bunch more chilies, combined the vegetables with the marinade, and added a mix of daikon and Japanese turnips we had growing in our garden. Feel free to play with this recipe as I did! I had fun making it.
Did I mention that it’s a one-pot meal? The basic ingredients and easy prep definitely make this recipe a keeper for any night of the week.
Chicken, veg, and potatoes? Yes, please!
Oven-Roasted Chicken Breast with Romanesco Broccoli and Potatoes
Time: 45 Minutes
1 tbsp sriracha
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce
Juice of one orange
4 skin-on boneless chicken breasts
2 tbsp olive oil
1 red bell pepper, diced
1 medium red onion, 1/4-inch slices
1 carrot, diced
2 stalks of celery, diced
1 head romanesco broccoli, broken into florets
4-inch piece daikon and/or Japanese, cut into 1/4-inch slices
2 Yukon gold potatoes, ¼-inch slices
10 birdseye chilies, roughly chopped
kosher salt and freshly ground black pepper
Preheat the oven to 450°. Make the marinade: In a large bowl, combine the sriracha, Dijon mustard, and Worcestershire sauce. Whisk in the orange juice. Season the chicken on both sides with salt and add to the marinade.
Heat a cast iron pan large enough to hold chicken over high heat. Add the oil and swirl to coat the pan. Add chicken (reserving marinade) skin-side down and cook for about 6 to 7 minutes until the skin is a golden brown. Turn chicken over and cook for another 5 to 6 minutes. Transfer to a plate and set aside.
To the same pan, add the red pepper, red onion, carrots, celery, romanesco broccoli, daikon, potatoes, and chilies and toss to combine. Season with salt and freshly ground black pepper. Add 3/4 cup of the reserved marinade and cook over medium heat for 10 minutes until vegetables have softened, but are still al dente.
Return the chicken to the pan on top of the vegetables and place in the oven. Pour over remaining marinade. Cook about 15 minutes until the chicken is cooked through and has reached an internal temperature of 165F. Serve right from the pan.