Quick Roast Chicken & Root Vegetables
"Roasted chicken in 45 minutes? No problem. This technique of starting bone-in chicken breasts on the stovetop and finishing them in a hot oven with vegetables gets a hearty dinner on the table in a hurry. While everything roasts, you still have time to make a quick pan sauce with shallot and Dijon mustard. Serve with a spinach salad...."
INGREDIENTS
•
1 pound turnips, peeled and cut into 1/2-inch chunks
•
1/4 cup all-purpose flour
•
1 pound baby potatoes, quartered
•
1 cup reduced-sodium chicken broth
•
2 tablespoons extra-virgin olive oil, divided
•
2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise
•
1 tablespoon chopped fresh marjoram or 1 teaspoon dried
•
1 large shallot, chopped
•
3/4 teaspoon salt, divided
•
1 tablespoon Dijon mustard
•
1/2 teaspoon freshly ground pepper, divided
•
2 teaspoons red- or white-wine vinegar
Comments & Reviews
Just A Pinch Sweepstakes