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
Preparation
- Preheat oven to 500°F.
- 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.
- Place flour in a shallow dish and season by mixing in the remaining Herbs de Provence and salt and pepper
- Transfer 2 teaspoons of the seasoned flour to a small bowl and whisk in broth, a little at a time; set aside.
- Dredge the chicken in the flour, shaking off excess and discard the leftover flour
- 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.
- 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.
- 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.
- When the chicken and vegetables have about 10 minutes left, return the sauté pan to medium heat.
- 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.
- Cook, stirring occasionally, until reduced by about half, about 8 minutes. Stir in mustard and vinegar. Serve the chicken and vegetables with the sauce.
Nutrition
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.
