One-Dish Dijon-Herb Roast Chicken with Root Vegetables


One-dish chicken recipes are really the best of both worlds.

A one-dish chicken recipe is a hearty, healthy, delicious, comforting, meal that can please a crowd.

Plus, preparing a complete meal in one pot means it’s simple whip together, with quick and easy clean-up (hardly any dishes to wash!)


What I love about this particular one dish chicken with roasted root vegetables is that it’s healthy and delicious yet also warm, hearty, and full of rich flavor.

Even better:

Because it’s so simple and easy to throw together, it’s ideal for multi-tasking (the oven does most of the work so you have time to catch up on other items on your to-do list!)


The Dijon and olive oil help keep the chicken moist.

And the delicious combo of herb-seasoned root vegetables are a tasty complement to the roasted chicken.

It’s an easy recipe that’s also comforting and healthy.

Here’s the recipe for One-Dish Dijon-Herb Roast Chicken with Root Vegetables:

One-Dish Dijon-Herb Roast Chicken with Root Vegetables
Nutrition Information
  • Serving size: 4
  • Calories: 405
  • Fat: 17.7g
  • Saturated fat: 3.4g
  • Carbohydrates: 33.7g
  • Sugar: 7.2g
  • Sodium: 349mg
  • Fiber: 5.8g
  • Protein: 29.8g
  • Cholesterol: 66mg
Recipe type: One Dish Chicken Recipes
Total Time: 1 hour
Prep: 10 minutes
Cook: 50 minutes

Yield: 4 servings

Level: Easy
  • ¼ cup olive oil
  • ⅓ cup Dijon mustard
  • 3 cloves garlic, minced
  • 1 tablespoon Herbes de Provence
  • 1 pound skinless, boneless chicken breasts
  • 1 medium onion, roughly chopped
  • 6 medium carrots, roughly chopped
  • 5 small parsnips, roughly chopped
  • 3 small red potatoes, roughly chopped
  • Salt and freshly ground black pepper
  1. Preheat the oven to 450 degrees F.
  2. In a mixing bowl, whisk together the olive oil, Dijon mustard, garlic, and Herbes de Provence. Cut each chicken breast into three equal portions. Use a small spatula to spread a small portion of the Dijon-Herb mixture over the chicken. About 2 tablespoons of the Dijon-Herb mixture should be used in total. Season the chicken with salt and pepper and set aside (store in the fridge).
  3. Place the onion, carrots, parsnips, and red potatoes in a large baking dish. Season well with salt and pepper. Pour the remaining Dijon-Herb mixture all over the vegetables and stir until everything is well-combined. Cover (use foil if your dish does not have a cover), and cook the vegetables in the oven for about 30-35 minutes, or until the veggies are nearly tender when pierced with a fork.
  4. Nestle the chicken over the roasted veggies and place back in the oven (covered). Allow the chicken to cook for about 15-18 minutes. Uncover the dish and roast for an additional 5-7 minutes, or until the Dijon-Herb mixture begins to turn golden brown and the chicken is cooked through. Serve.

*I estimate approximate nutrition information using the Verywell Recipe Nutrition Calculator.

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  1. December 11, 2012 / 2:04 pm

    Awww your photos from your trip look incredible my friend 🙂
    And I love this delicious dinner!

    Choc Chip Uru

  2. December 11, 2012 / 3:03 pm

    This talks to me … love everything about this dish. So it will be done in a near future. And only one dish to wash up – PERFECT!
    And I love your photo from your Michigan trip. Nobody does Christmas like you, Americans.

  3. December 11, 2012 / 4:19 pm

    I lovee the Christmas town!! I wanna go now! This meal looks so good, that sauce and those veggies..yummm.

  4. December 11, 2012 / 5:37 pm

    It certainly looks like a Christmas wonderland!
    I love this dish! Roasted chicken and vegetables are a staple around here and these flavors are perfect!

  5. December 11, 2012 / 7:16 pm

    P.s Random stalking note,
    You and your partner are so gosh darn cute!! Only if Calvin was there 😉
    -Megan (your loyal Australian stalker 😛 )

  6. bakerbynature
    December 11, 2012 / 8:24 pm

    This is like the perfect meal for a cold winter’s night! love it.

  7. Eha
    December 11, 2012 / 8:24 pm

    Well, thank God the Powers in Detroit had the good common sense to keep the venerable Fox Theatre: we had two similar ones way back when in Sydney, complete with huge Wurlitzer organs for interval playing – very unfortunately modernity has taken over. Thank you for the lovely recipe: so appropriate for busy pre-Yule meals 🙂 !

  8. December 11, 2012 / 8:29 pm

    What a fun trip to Michigan! That little Bavarian square looks so cute and inviting! I’d love to wander in and out of the fudge shops, sampling all the delicious treats! Your chicken and root veggie dinner is PERFECT for after a long day! Easy to put together and so healthy and delicious! You’ve stolen my heart, girly!

  9. December 11, 2012 / 10:37 pm

    Looks like a great trip! I love quick and easy dinners like this one too!

  10. December 12, 2012 / 11:23 am

    Cute pics! This dish looks so good – love dijon, herbs, and anything roasted!

  11. December 12, 2012 / 3:50 pm

    Jen this looks amazing. I love Herbes de Provence, but whole foods also sells it in mustard form which is outrageous. OMG! You are such a beautiful girl.. gorgeous pics of you. Michigan is so cute during the holidays.

  12. mysfkitchen
    December 12, 2012 / 4:00 pm

    Your photos are making me drool! The chicken looks beautiful!

  13. December 12, 2012 / 4:51 pm

    Beautiful photographs of you and your sweetie. As always you come up with the perfect time saver and a most welcome delicious and easy meal for the season. Can’t wait to try it. Thanks and merry Christmas!

  14. December 12, 2012 / 5:26 pm

    This is a beautiful dish!! I love one pot walk away meals. Especially right now when I have so much else going on. Looks like a great trip! I’ve never been to Michigan, but my cousin was married there in a fantastic barn wedding a few months ago– I think it’s a picturesque place year round!!

  15. December 12, 2012 / 5:43 pm

    Such beautiful pictures 🙂 Looks like you had a lot of fun! Is the 4th picture upside down or is it just my imagination? Roast vegies are my favourite comfort food <3

  16. December 12, 2012 / 8:47 pm

    One dish meals are always a winner for weeknights. Thanks for sharing.

  17. December 12, 2012 / 9:31 pm

    It is gorgeous there! And I love your one dish roast chicken! It’s so easy and so healthy:)

  18. December 12, 2012 / 10:18 pm

    thanks for sharing the pictures of Michigan. I’ve never been there so it’s nice to see pictures. What an fascinating movie theater. Sounds like y’all had a lovely trip and what lovely pictures of you and the hubby. Great dish to throw in the oven while you catch up from your travels. It’s nice having quick and easy recipes during the holidays. Thanks for sharing!

  19. December 13, 2012 / 7:51 am

    Looks like a fun trip! This dish looks really good – I can’t get enough root vegetables this time of year and one-pot meals are so great for this busy time of year.

  20. December 13, 2012 / 10:36 am

    Who knew Michigan was so cute for the holidays!

    Your dish looks excellent!! I love how easy it is and healthy!

  21. December 13, 2012 / 3:08 pm

    MUCH better than the dijon abomination I made from Pinterest–yuck. This looks gorgeous. And so do your Christmastime advantures 🙂

  22. December 13, 2012 / 6:40 pm

    Looks like a great dinner idea! I love your photos!

  23. December 13, 2012 / 11:44 pm

    Looks yummy! A great fall meal.

  24. December 14, 2012 / 6:39 am

    I’m always grateful for one pot meals at this time of year when it’s so busy. It’s another one I’m going to try thank you x

  25. December 14, 2012 / 11:10 am

    I live in Europe and at first glance I thought your pictures were taken here. What a lovely town and it’s in Michigan. I can certainly see what a great destination it makes. Your chicken looks amazing and love that oven does all the work. 🙂

  26. December 14, 2012 / 10:13 pm

    Your trip looks so fun! This recipe looks fantastic 🙂 I love dijon with chicken. The flavors go together perfectly!

  27. December 18, 2012 / 9:25 am

    Beautiful pics! I love the monster Christmas tree…and the chicken looks pretty tasty too 🙂

  28. December 21, 2012 / 12:22 pm

    Wandering around the blogosphere today, avoiding any productive work, and happily stumbled upon your site. I love your cooking philosophy! I have also been working on converting a meat-and-potatoes guy into,now, a self-described “veggie monster”. One of my goals for2013 is to be more consistent with sharing recipes and to learn how to take better photos. Yours are lovely!
    Wishing you a very Merry Christmas from Maryland

  29. January 8, 2014 / 6:25 pm

    tried this tonight and am finding that it’s taking nearly twice as long to cook. what did I do wrong?

    • Jen Elizabeth's Journals
      January 15, 2014 / 11:51 am

      I’ve found there a number of things that can add to the cooking time, such as: 1) using larger, bone-in chicken breasts (I used small boneless chicken breasts that I made even smaller by cutting them into thirds) 2) using additional veggies will take longer and 3) larger, chopped veggies will take longer than finely small-diced vegetables 4) opening the oven often to check on the dish will let out a lot of the heat (try not to open the oven until the end of cooking time) 5) not preheating the oven to high heat (485 degrees) before you begin preparing the dish – it can take a while for the oven to reach this high temp.
      Hope this is helpful! 🙂