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You need boneless chicken breast/thighs.
Use broccoli florets.
You need yukon potatoes.
Use olive oil.
You need to prepare salt and black pepper.
Use For the sauce:.
Provide fresh minced dill leaves.
You need to prepare sour cream.
Prepare Dijon mustard.
Provide chicken stock concentrate.
You need to prepare air.

Roasted red potatoes, seasoned with dill and oven roasted until golden brown make an easy, tasty Easy roasted red potatoes are a kitchen staple and a go-to side dish. Potato Salad with Yogurt, Arugula, and Dill. While it's usually mayo that's at the heart of a creamy potato salad, here it's actually whole milk plain. The insides of these little dill roasted potatoes are so creamy that Ben thought they were soaked in butter.

Preheat the oven to 450 F..
Wash the potatoes. Cut into bite sizes. Toss potatoes on a baking sheet lined with parchment paper or a silicon mat with 2 Tbsp olive oil, salt, and black pepper to taste. Roast in oven for 22-25 minutes until tender and lightly brown. Toast halfway through..
Wash the broccoli florets. Toss broccoli florets on a baking sheet lined with parchment paper or a silicon mat with 1 Tbsp olive oil, salt, and black pepper to taste. Roast in oven for 15-18 minutes. Toast halfway through..
Pat chicken dry with a paper towel. Season with salt and black pepper all over..
Heat a drizzle of olive oil on a large pan over medium high heat. Cook the chicken until golden brown on both sides. Remove from the heat. Add the sauce ingredients into the pan used for cooking the chicken. Mix well. Season with salt and black pepper. Remove from the heat..
Arrange chicken, potatoes, and broccoli on serving plates. Pour some sauce on top of the chicken. Garnish with dill leaves. Serve warm! 😋.

They'd complement these crispy chicken thighs perfectly and you might even be able to fit it all on one sheet pan. They'd also be fantastic with this roasted Italian sausage or baked salmon with. This dinner will be your new favorite! While the broccoli roasts, add the sweet potatoes and whole garlic clove to the pot of boiling water. Top the chicken with spoonfuls of the aioli.

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