Lemon & Herb Roasted Chicken W/ Whipped Broccoli

This is one of those nights that reminds me why I love to cook.  I started out thinking I was just going to follow along with Tyler, but within the first 2 steps I realized that I did not have all the ingrediance and had to either scrap it or make it work.

Chicken
1/2 C EVOO
Zest of 1 Lemon
4 Garlic Cloves (smashed)
2 tsp Thyme
2 tsp Rosemary
2 Bay Leaves
2 Boneless Skinless Chicken Breasts
S&P
1/2C Chicken Stock
Juice of 1/2 the Lemon
1 T unsalted Butter

Broccoli:
2 T EVOO
Pinch Red Pepper Flakes
3 Garlic Cloves (chopped)
1 bunch broccoli, including stems (chopped)
1 C Chicken Broth
1/4 C Italian Cheese Blend
2 T Ranch Dressing

Infuse the Oil:
Combine oil, Lemon Zest, Garlic, Thyme, Rosemary, and Bay Leaves in a small pot and cook over very low heat.  "Steepthe herbs like you are making tea."
When the oil simmers, remove from heat.

The Chicken:
Preheat oven to 350
Thin the chicken by covering it with parchment paper and pounding it with a heavy spoon until flat.
Add salt and pepper to both sides.  Drizzle 1/2 the oil mixture over the chicken breasts.
Add the rest of the oil to a cast iron skillet and heat over medium until oil begins to smoke.
Place chicken in pan and squeeze lemon over chicken once it starts cooking.
Cook on both sides for 5 min.
Place cast iron skillet into oven and Roast for 20-25 min.

While Chicken is Roasting...

The Broccoli:
Heat the oil in a medium pot.
Add red pepper and garlic and broccoli, Toss to coat
Add Chicken Stock, Cover, and steam Broccoli for 10 min
Drain 1/2 the liquid and add the rest of the contents into food processor
Add Cheese and Ranch
Pulse contents until partly smooth and partly chunky

The Sauce:
Transfer chicken to plates and pour out all but 1 T of juice from Cast Iron Skillet and return to Med Head on stove top.  Add Chicken stock and Lemon Juice, and cook scraping skillet with wooden spoon until liquid  become syrupy.  Melt in butter and serve sauce over chicken.

The End...