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Quick Roast Chicken & Root Vegetables

September/October 2009

Your rating: None Average: 4 (63 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 Recipe

8 Reviews for Quick Roast Chicken & Root Vegetables

09/16/2012
Anonymous

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!

Comments
01/02/2012
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.

Simple & flavorful
Comments
10/25/2011
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.

Easy, Quick
Comments
09/08/2010
Anonymous

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.

Comments
12/10/2009
Anonymous

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!

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