One-Dish Dijon-Herb Roast Chicken with Root Vegetables
Author: The Scrumptious Pumpkin
Recipe type: One Dish Chicken Recipes
Total Time: 1 hour Prep: 10 minutes Cook: 50 minutes
Yield: 4 servings
Level: Easy
Ingredients
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
Instructions
Preheat the oven to 450 degrees F.
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).
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.
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.