Roast chicken & root veggies w/ shallot sauce

Roast Chicken & Root Veggies W/ Shallot Sauce Recipe

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sherry monfils


My dad taught me how to make this awesome chicken. The shallot sauce really enhances the taste of the chicken and root veggies. Great for a Sunday dinner for two!


★★★★★ 1 vote

20 Min
50 Min


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  • 1 lb
    turnips, peeled, cut into 1/2" chunks
  • 1 lb
    baby potatoes, quartered
  • 2 Tbsp
    olive oil
  • 1 tsp
    dried marjoram
  • 3/4 tsp
  • 1/4 tsp
  • 1/4 c
    all purpose flour
  • 1 c
    chicken broth
  • 2
    bone-in chicken breasts, cut in 1/2 crosswise
  • 1 large
    shallot, chopped
  • 1 Tbsp
    dijon mustard
  • 2 tsp
    red wine vinegar

How to Make Roast chicken & root veggies w/ shallot sauce


  1. Heat oven to 500. Toss in bowl, turnips, potatoes, 1 tbsp oil, marjoram, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly on lg baking sheet. Roast 15 mins.
  2. Place flour in shallow bowl, take 2 tsp of flour and put in a small bowl, whisk into the small bowl, the chicken broth. set aside. Season chicken w/ remaining salt and pepper. Dredge in flour. Heat 1 tbsp oil in lg skillet over medium heat. Brown chicken on all sides. Remove from heat. Take veggies out of oven and stir.
  3. Place chicken in each corner of baking sheet. Roast 30 mins. or until juices run clear. Place a skillet over medium heat. Add shallots, cook 1 mins, stirring. Whisk reserved broth/flour mix into pan. Bring to a boil. Cook, stirring until reduced by 1/2. Stir in mustard and vinegar. Serve sauce w/ chicken and veggies. Or spoon sauce over chicken right before serving.

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About Roast chicken & root veggies w/ shallot sauce

Course/Dish: Chicken, Vegetables, Roasts
Regional Style: French

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