1 tablespoon vegetable oil or olive oil
4 bone-in, skin-on chicken breasts
Freshly ground black pepper
1 large garlic clove, thinly sliced
3/4 to 1 pound broccoli florets (from 1 small to medium head broccoli)
3 large slices crusty bread
Preheat the oven to 375°F.
Heat the oil in a heavy-bottomed, ovenproof 12-inch skillet or wide 3-quart sauté pan over medium-high heat.
Generously sprinkle the chicken breasts on all sides with salt and pepper, then carefully add them to the skillet skin-side down.
Cook the chicken undisturbed for 3 to 4 minutes, until the skin is golden and crispy. Transfer the chicken to a plate.
Add the garlic to the pan and cook, stirring, for 30 seconds. Stir in the broccoli.
Return the chicken to the pan, nestling it among the broccoli florets.
Place the pan in the oven and roast for 15 minutes.
Tear the bread into bite-sized pieces (about 1-inch cubes) and nestle the bread among the chicken and broccoli.
Roast for 10 to 15 minutes more, until the bread is toasty at the tips and a thermometer registers 165°F when inserted into the thickest part of the largest chicken breast.
Let the chicken rest for 5 minutes before serving.