Pan-Roasted Chicken With Vegetables and Dijon Jus
"Crisp chicken skin, roasted vegetables, all in one-pot? We're in. [Photographs: J. Kenji Lopez-Alt] While a simple roast chicken is swell, and fall vegetables are pretty much made for roasting, wouldn't it be nice if there were a recipe that delivered a roast chicken with supremely crisp, crackling skin and juicy meat along with tender, charred roasted vegetables—all in one go? That's precisely what this recipe does, and it gets you a pitcher full of bright, rich gravy to boot. Why this recipe works: * A cast iron skillet gives our chicken skin a crisp, deep brown sear while high temperature cooking and a thermometer ensures meat that cooks quick and stays juicy. * Par-cooking root vegetables delivers superior flavor and texture in the finished dish. * We make full use of every last drop of flavor, collecting the browned bits from the pan and the chicken drippings and turning them into a full-flavored gravy spiked with lemon and dijon mustard...."