- 1 lb Turnipspeeled and cut into ½-inch chunks
- 1 lb Potatoesquartered
- 2 tbsp Olive oilextra-virgin , divided
- 1 tbsp Marjoramchopped fresh or 1 tsp dried
- ¾ tsp Saltdivided
- ½ tsp Black pepperfreshly ground , divided
- ¼ cup All-purpose flour
- 2 Chicken Breastbone-in , skin and fat removed, cut in half crosswise
- 1 Shallotslarge , chopped
- 1 tbsp Dijon mustard
- 2 tsp Wine vinegarred- or white-
Quick Roast Chicken & Root Vegetables
Quick Roast Chicken & Root Vegetables is the most perfect midweek comfort food. I love to cook with root vegetables in Fall and Winter. And there is nothing I love more than roasted root vegetables like turnips. If you don’t have or like turnip, you could substitute it with pumpkin, butternut squash, carrots or even beets!
Start this dish by putting the veggies in a hot oven. While they are roasting, prepare the chicken by browning it all over in a skillet with hot oil. Place the chicken in the oven with the veggies to cook through. While the chicken is roasting, make a gravy from flour, broth and shallot. Serve with the gravy.
To make the Quick Roast Chicken & Root Vegetables, you will need the following ingredients:
So, how do you make Quick Roast Chicken & Root Vegetables?
Steps to make Quick Roast Chicken & Root Vegetables
1 | Heat the oven | 5 |
Preheat the oven to 500 °F. | ||
2 | Prepare the veggies | 2 |
Mix the turnips, potatoes, marjoram, ½ teaspoon of salt and ¼ teaspoon of pepper together with 1 tablespoon of oil in a large bowl. Spread the veggies an even layer on a large baking sheet. | ||
3 | Roast | 15 |
Roast the vegetables in the oven for 15 minutes. | ||
4 | Prepare chicken | 3 |
While the vegetables are roasting, place 2 teaspoons of the flour into a small bowl. Whisk in the broth and set to one side. Shake the rest of the flour in a shallow dish. Season chicken with ¼ teaspoon of salt and ¼ teaspoon of pepper. Coat the chicken in the flour and shake off any excess. | ||
5 | Brown the chicken | 5 |
Pour the remaining tablespoon of oil in a large skillet over medium heat. Place the chicken in the hot oil. Cook for about 5 minutes until browned all over. Remove from the heat. | ||
6 | Roast chicken | 20 |
Remove the baking sheet with the vegetables from the oven. Stir them and place one of the pieces of chicken in each corner of the baking sheet. Return the baking sheet to the oven and cook for 20 minutes more until the chicken is cooked through and the vegetables are tender. | ||
7 | Make gravy | 10 |
When there is around 10 minutes of cooking time left for the chicken and vegetables, place the skillet over medium heat. Place the shallot in the skillet and cook while stirring for about 1 minute. Whisk the reserved flour and broth mixture again. Pour the mixture into the pan and bring to a boil. Stir occasionally and continue to cook until the gravy reduces by about half. Stir in the mustard and vinegar. | ||
8 | Serve | |
Place the chicken and vegetables on 4 individual plates and pour the gravy over each. | ||
