recipe review: one-pan roasted chicken and broccoli

bobby deen, youngest son of the infamous paula deen (god, remember when i used to be all #teampaula before she got caught being ridiculously mega-racist? b/c that totally happened), has a new cookbook out, and i ordered a copy from work so i could give it a go. i'm not a huge fan of the recent "zomg you can cook everything healthy and fresh and organic in less time than it takes you to order from grubhub!" trend. i blame rachael ray, she of "30 minute meals," for giving that trend its initial platform.

but i digress. i've seen enough of bobby's show on cooking channel to know that he really is focused on making healthier meals that don't suck, which i can appreciate. i also appreciated this recipe for roasted chicken and broccoli, b/c any excuse to roast a pan of broccoli is ok with me. i don't know where my fascination with roasted broccoli came from a few years ago, but i'm cool with it sticking around. it's a lot better than my childhood days of only wanting broccoli covered in cheese sauce. (i was young and i didn't know any better. shut up.)

i used 3 garlic cloves instead of 2 - 1.5 with the broccoli and the remainder with the chicken. i skipped the hot chili powder altogether and doubled the cumin - again, using half on the broccoli and the other half with the chicken. there's leftover chicken broth in the fridge from sunday's risotto making, so i used that. i also added more olive oil (maybe a 1/2 tablespoon or so?) when i combined the chicken and broccoli. i let the chicken cook for about 15 minutes instead of the 10-12 minutes called for, b/c a lot of the chicken pieces were still kinda raw halfway through the cooking time. i squeezed lemon juice on top instead of lemon wedges b/c what's attractive about lemon wedges after you've already zested the lemon?

verdict? nom, would make again. would also try with boneless skinless chicken thighs b/c i'm sure they'd work just fine in this.