Averie Cooks

-1 Preheat oven to 475F (use convection if you have it), line a half-sheet pan with aluminum foil for easier cleanup if desired, add the chicken, broccoli (see Note 1 below about really crisp broccoli), evenly drizzle with 3 tablespoons olive oil, and season generously with salt and pepper, and toss with your hands to evenly coat, and roast for 8 minutes.
-1 While chicken and broccoli roasts, to a small bowl, add the remaining 3 tablespoons olive oil, apple cider vinegar, dill, garlic, optional sugar, and stir to combine.
-1 After 8 minutes, remove the sheet pan from the oven, flip the chicken and broccoli to ensure even cooking, and evenly spoon the vinegar mixture over the top.
-1 Return pan to the oven and roast for an additional 7 minutes, or until chicken is cooked through and broccoli is crisp-tender. This is a very hot oven and because all ovens, climate, pans, and the exact size of the pieces of food are going to vary, so will the exact cooking time. Watch your food and not the clock when determining if it’s done. Don’t overcook because the chicken will dry out and the broccoli will burn.
-1 Optionally garnish with Parmesan and serve immediately. Recipe is best fresh but will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months, noting the texture of the broccoli will change and become softer.