Quick Roast Chicken & Root Vegetables

Quick Roast Chicken & Root Vegetables

8 Reviews
From: EatingWell Magazine, September/October 2009

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 4 servings

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  • 1 pound turnips, peeled and cut into 1/2-inch chunks
  • 1 pound baby potatoes, quartered
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon chopped fresh marjoram or 1 teaspoon dried
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon freshly ground pepper, divided
  • 1/4 cup all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 2 bone-in chicken breasts (12 ounces each), skin and fat removed, cut in half crosswise
  • 1 large shallot, chopped
  • 1 tablespoon Dijon mustard
  • 2 teaspoons red- or white-wine vinegar

Preparation

  • Active

  • Ready In

  1. Preheat oven to 500°F.
  2. Toss turnips, potatoes, 1 tablespoon oil, marjoram, 1/2 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. Meanwhile, place flour in a shallow dish. Transfer 2 teaspoons of the flour to a small bowl and whisk in broth; set aside. Season chicken with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Dredge the chicken in the flour, shaking off excess. (Discard any leftover flour.)
  4. 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.
  5. After the vegetables have been roasting for 15 minutes, stir them and place one piece of chicken, skinned-side up, in each corner of the baking sheet. (Set the skillet 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.
  6. When the chicken and vegetables have about 10 minutes left, return the skillet to medium heat. Add shallot and cook, stirring, until fragrant, about 1 minute. Whisk the reserved broth mixture again, add to the pan 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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition information

  • Per serving: 332 calories; 10 g fat(2 g sat); 4 g fiber; 29 g carbohydrates; 31 g protein; 51 mcg folate; 72 mg cholesterol; 6 g sugars; 0 g added sugars; 137 IU vitamin A; 35 mg vitamin C; 67 mg calcium; 2 mg iron; 784 mg sodium; 1037 mg potassium
  • Nutrition Bonus: ?Vitamin C (60% daily value), Potassium (30% dv), Magnesium (17% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 1/2 vegetable, 3 1/2 lean meat, 1 1/2 fat

Reviews 8

September 16, 2012
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By: EatingWell User
Great recipe to start from, but I added brussels sprouts (halved) and carrots to the vegetable mix, then doubled the shallots, Dijon, vinegar, and marjoram. Can't imagine how beige the plate would have been without the green and orange vegetables!
January 02, 2012
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By: EatingWell User
Use boneless, skinless breasts instead This was pretty simple to make & time everything together. Next time I'll just use boneless, skinless chicken breasts instead. I added carrots to the root veggies, and used double the amount of marjoram; they tasted great. I thought the sauce was flavorful too, but next time, I think I'll try adding rosemary to the sauce to balance the strong flavor & give it another dimension. Pros: Simple & flavorful Cons: Skinning & cutting through the breast bone seems counterproductive
October 24, 2011
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By: Amanda Mardian
Love This! I really love this recipe. Both the chicken, and vegetables turn out amazing. You can substitute the chicken with boneless chicken, and it turns out the same. Sometimes I buy pre-seasoned chicken breasts at the store and skip straight to heating them on the stove. It saves time, and turns out amazing. I also love this method for cooking vegetables. It's really easy, and they turn out delicious... a lot of times I'll just cook the vegetables to use as a side for other dishes. I can't recommend this enough. Pros: Easy, Quick
September 08, 2010
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By: EatingWell User
I made this recipe for my boyfriend and he loved it! He claimed he didn't like tunips, but he and my sister ate all of them. I'm not a big chicken eater, but this was juicy and the gravy added the perfect touch of flavor. If you are not a fan of meat on a bone, you can make this with boneless chicken breasts as well. I am looking forward to making this again.
December 10, 2009
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By: EatingWell User
i tweaked this a bit--roasted potatoes, carrots and fennel. left the chicken breasts whole. didn't have shallot so i used a little minced onion. yummy!
October 27, 2009
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By: kelley.borer
I was really impressed by the ease of this recipe and the delicious results! I've shared it with several friends- it is the perfect quick and tasty fall dinner.
October 26, 2009
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By: EatingWell User
This was very easy to make, and the chicken was so juicy. I used boneless skinless chicken breast and it turned out fine with the same directions. I thought it took longer to prep the chicken while the veggies were roasting so maybe prep the chicken before you put the vegetables in to roast. The sauce was very flavorful with this batch, maybe I used a really big shallot.
October 08, 2009
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By: EatingWell User
Has great potential. The veggies were amazing but the sauce fell short. It was lacking in flavor.