- 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
Heat the oven
Preheat the oven to 500 °F.
Prepare the veggies
Brown the chicken
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.