• Preheat oven to 450 degrees. Place 2 TBSP butter in a small bowl and bring to room temperature. Wash and dry all produce. • Pat chicken* dry with paper towels. Place on one side of a baking sheet; top with a large drizzle of olive oil and season all over with half the Italian Seasoning, salt, and pepper. • Cut broccoli florets into bite-size pieces, if necessary. Halve lemon. Toss broccoli and lemon halves on opposite side of sheet from chicken with a drizzle of olive oil, salt, and pepper. Arrange lemon halves cut sides down. • 4 SERVINGS: Use 4 TBSP butter. Spread chicken out across entire sheet and use all the Italian Seasoning. Toss broccoli and lemons on a separate sheet.

• Roast chicken, broccoli, and lemon on top rack until chicken is lightly browned, 12 minutes. • After 12 minutes, remove sheet from oven. Evenly top chicken with Italian cheese. • Return to top rack until chicken is cooked through, cheese has melted, broccoli is browned and tender, and lemon is lightly charred, 3-6 minutes more. • 4 SERVINGS: Roast chicken on middle rack and broccoli and lemons on top rack. After 12 minutes, remove sheet with chicken from oven and leave broccoli and lemons roasting.

• While everything roasts, stir half the garlic powder into bowl with softened butter. Season with salt and pepper. • 4 SERVINGS: Use all the garlic powder. • TIP: If butter is not yet softened, microwave for 10 seconds.

• Halve baguette. When chicken, broccoli, and lemon have 5 minutes left, toast baguette until lightly golden (directly on oven rack or in a toaster oven). • Spread garlic butter onto cut sides of baguette. Halve on a diagonal if desired. • Divide chicken, broccoli, and garlic bread between plates. Serve with charred lemon on the side.