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1
Start by marinating the chicken because it will take the longest.
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2
To infuse the oil with flavor and create a base for the marinade, combine the olive oil with the lemon zest, garlic, thyme, rosemary, and bay leaves in a small pot and place over very low heat.
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3
You dont want to fry the herbs, just steep them like youre making tea.
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4
When the oil begins to simmer, shut off the heat and let it stand for 10 minutes.
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5
Pour the fragrant oil, solid pieces and all, into a bowl and put it in the refrigerator to cool.
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6
Combine the chopped chives, parsley, and tarragon in a small bowl.
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7
Stuff 2 lemon slices under the skin of each chicken breast, along with half of the mixed chopped herbs.
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8
Put the chicken in a resealable food storage bag and pour in the cool herb oil, turning to coat really well.
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9
Toss in the remaining half of the chopped herbs, seal the bag, and refrigerate at least 5 hours or as long as all day.
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10
Remove the chicken from the refrigerator about 15 minutes before cooking so it wont be too cold when it goes into the pan; cold chicken takes longer to cook.
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11
Preheat the oven to 350F.
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12
Put a cast-iron (or regular ovenproof) skillet over medium heat.
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13
Drizzle the bottom of the pan with a 2-count of olive oil and heat until almost smoking; this will keep the chicken from sticking.
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14
Season the chicken with a fair amount of salt and pepper and put it in the pan, skin side down.
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15
Cook for 5 minutes or until the skin begins to set and crisp.
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16
Flip the chicken and brown another 5 minutes.
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17
Flip it yet again, so the skin side is down, and transfer the entire pan to the oven.
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18
You want the chicken to render its fat and the skin to crisp up.
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19
Roast the chicken for 20 to 25 minutes or until cooked through.
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20
While thats in the oven, move on to the broccoli.
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21
Heat the olive oil in a medium pot; add the red pepper flakes and garlic.
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22
Throw in the broccoli and toss to coat in the garlic and oil.
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23
Pour in the chicken stock, cover, and let the broccoli steam for 10 minutes.
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24
When it is quite soft, pulse the broccoli a few times in a food processor, or better yet, use a handheld blender if you have one.
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25
The broccoli should be partly smooth and partly chunky.
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26
Stir in the yogurt to give the broccoli some body and season with salt and pepper.
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27
Transfer the chicken to a platter and keep it warm while preparing the pan sauce.
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28
Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop.
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29
Add the chicken stock and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon.
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30
Cook the liquid down to a syrup, about 5 minutes.
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31
Stir in the butter to smooth out the sauce and turn off the heat.
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32
Spoon the smashed broccoli onto 2 plates, lay the chicken on top, and drizzle with the pan sauce.
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33
This is comfort food!
