Roasted Chicken with Roasted Broccoli

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When you are making a new recipe it’s a good plan to Look at the recipe before you go grocery shopping OR look at it before you get home to make the recipe.  That would Not be what I did so this is my version of: French in a Flash: Roquefort Roasted Broccoli from Kerry Saretsky and Serious Eats.

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We decided to use Gorgonzola instead of Bleu Cheese for no real reason, but that was something I remembered to get at the grocery store yesterday (along with the broccoli – yeah).  I didn’t have bread crumbs and we actually rarely have bread (my Heart is very understanding considering he’s living with someone who is gluten-resistant *sigh*) so I used water crackers.  Do always have lemon juice – I will try real lemon in the future.
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I crunched up the water crackers and added in the gorgonzola, a few splashes of olive oil, some lemon juice, and freshly ground pepper in a zip lock bag.  I mushed up all those ingredients and then I added in the cut up broccoli and mushed the coating on and around the broccoli.  (I think mushed should be considered a technical term.)
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Spread on a cookie sheet and put into a 400-degree oven.

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The little chicken was roasted using McCormick traditional roast chicken seasoning, for some reason I really like this seasoning mixture and it’s convenient because the packet includes the baking bag.  The chicken cooked for 1 hour at 400-degrees.  I put in the broccoli when the chicken was about 15 minutes from being done – that way I could take it out and let it rest for 15 minutes and have everything ready to serve together.

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The roasted broccoli smelled delicious and looked pretty good.
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All done and served up – got good reviews from my Heart!  The crunchy bits were really delicious – definitely a Make Again!! Suggestions for next time: used cooked brown rice to make the coating a tad more substantial and the roasted rice will add a nice nutty crunch – stay-tuned.

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