Chicken with Lemon Dill-Artichoke Sauce, Roasted Potatoes & Broccoli

Directions

1. Roast the potatoes: preheat the oven to 425°F. Toss halved potatoes with oil, salt, and pepper, then spread them in a single layer on a baking sheet.
2. Roast until the potatoes begin to soften, about 15 minutes.
3. Prepare the broccoli: cut into bite-sized florets and small stem pieces, then toss with a drizzle of oil and a pinch of salt and pepper. Set aside.
4. Warm a skillet over medium-high heat and get it hot.
5. Prepare the chicken: halve each breast horizontally to make thin fillets, then season both sides with salt and pepper.
6. When the skillet is hot, add a little oil and cook the chicken until browned and cooked through, about 3–4 minutes per side. Move the chicken to a plate and loosely cover with foil.
7. Add the broccoli to the sheet pan with the potatoes, toss to coat, and continue roasting until the vegetables are fork-tender, about 10–12 minutes more.
8. Zest and juice the lemon into the skillet used for the chicken, then add broth, cream, and garlic powder; simmer until the sauce thickens, 6–7 minutes.
9. Drain and roughly chop the artichoke hearts; place them in a bowl with the minced dill.