Creamy Dill Chicken with Roasted Potatoes and Broccoli

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!