I found this gem on Country Living here http://www.countryliving.com/food-drinks/recipes/a39830/lemon-rosemary-chicken-with-roasted-broccolini-recipe/. I tweaked it a bit for a couple reasons, one being that I didn’t read the whole thing before I left so I bought boneless skinless chicken instead of bone in skin on chicken breasts, and two my store didn’t have broccolini when I was there, so I just grabbed broccoli. This is especially nice because its only a couple dishes.
Preheat the oven to 425 degrees. in a small bowl combine 2 tbsp. chopped fresh parsley, 1 1/2 tbsp. chopped fresh rosemary, 1 large clove of garlic chopped, 2 tsp Dijon mustard, salt, pepper, and 1 tbsp. olive oil. Spread over the chicken, and place 1 or 2 lemon slices on top and place on a rimmed baking sheet. NOTE: I used 2 lemon slices on each breast and thought it was a little heavy on the lemon flavor, so I would probably do just 1 slice on each next time. Bake for about 15-20 minutes. While that is cooking, cut up the broccoli into florets, and the red onion into wedges. Toss the broccoli and onion with 2 tbsp. olive oil, salt, black pepper, 1/2 tsp crushed red pepper, and the remaining lemon slices (I had about 4 left). When timer goes off for the chicken, add the broccoli and onion mixture all around the chicken and put back in the oven for another 12-14 minutes.
Once that is done, serve it up, remove the lemon slices, and enjoy!