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"For I know the plans I have for you," says the Lord. "They are plans for good and not for disaster, to give you a future and a hope." Jeremiah 29:11

God bless.

Tuesday, March 6, 2012

Roasted Chicken and Root Vegetables

For this quick roast chicken, start by sautéing  bone-in chicken breasts on the stove and finishing them in the oven with vegetables. While everything roasts, you'll have plenty of time to make a delicious sauce with white wine, shallot and Dijon mustard.

Total Time: 45 minutes
Ingredients (4 servings )
  • 1 pound turnips, peeled and cut into 1” chunks
  • 1 pound baby potatoes, quartered
  • 1 pound carrots, cut into 1” chunks
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
  • ½ teaspoon sea salt, divided
  • ½ teaspoon freshly ground pepper, divided
  • 3 tablespoons Herbs de Provence
  • ¼ cup all-purpose flour
  • ½ cup reduced-sodium chicken broth
  • ½ cup white wine
  • 2 bone-in chicken breasts, skinned and cut in half crosswise
  • 1 large shallot, chopped
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red- or white-wine vinegar

  1. Preheat oven to 500°F.
  2. Toss turnips, potatoes, carrots, 1 tablespoon oil, marjoram, 1 tablespoon of the Herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread in an even layer on a large baking sheet. Roast for 15 minutes.
  3. Place flour in a shallow dish and season by mixing in the remaining Herbs de Provence and salt and pepper
  4. Transfer 2 teaspoons of the seasoned flour to a small bowl and whisk in broth, a little at a time; set aside.
  5. Dredge the chicken in the flour, shaking off excess and discard the leftover flour
  6. Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until well browned on the bottom, about 5 minutes. Remove from the heat.
  7. After the vegetables have been roasting for 15 minutes, stir and place one piece of chicken, skinned-side up, in each corner of the baking sheet. Set the sauté pan aside.
  8. Return the vegetables and chicken to the oven and roast until the chicken is cooked through and the vegetables are tender, about 20 minutes more.
  9. When the chicken and vegetables have about 10 minutes left, return the sauté pan to medium heat.
  10. Add shallot and cook about 1 minute. Whisk the reserved broth mixture and add to the pan – along with the wine and bring to a boil.
  11. Cook, stirring occasionally, until reduced by about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.
Per serving: 333 calories; 10 g fat ( 2 g sat , 6 g mono ); 72 mg cholesterol; 29 g carbohydrates; 31 g protein; 4 g fiber; 770 mg sodium; 1033 mg potassium.
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