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Quick Roast Chicken & Root Vegetables

September/October 2009

Your rating: None Average: 4 (74 votes)

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.



READER'S COMMENT:
"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...
Quick Roast Chicken & Root Vegetables

8 Reviews for Quick Roast Chicken & Root Vegetables

10/27/2009

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.

Comments
10/27/2009
Anonymous

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.

Comments
10/08/2009
Anonymous

Has great potential. The veggies were amazing but the sauce fell short. It was lacking in flavor.

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