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Quick Roast Chicken & Root Vegetables

Posted Sep 23 2012 2:36pm

Fitness Fuel: Good Eats for Fitness Peeps

Fall has arrived so heres a recipe using some fall 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.

servings 4

Active Time: 45 minutes

Total Time: 45 minutes4 servings

Active Time: 30 minutes

Total Time: 30 minutes

  • 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
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