Quick Roast Chicken and Root Vegetables

This roast chicken recipe provides an inexpensive source of lean protein, potassium and fiber.


| January/February 2010


Quick Roast Chicken and Root Vegetables
Serves 4 

At less than $2.50 a serving, Quick Roast Chicken and Root Vegetables is an inexpensive source of lean protein, potassium and fiber.

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 (12 ounces each) bone-in chicken breasts, halved crosswise
1 large shallot, chopped
1 tablespoon Dijon mustard
2 teaspoons red- or white-wine vinegar

1. Preheat oven to 500 degrees.

2. Toss turnips, potatoes, 1 tablespoon oil, marjoram, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a medium bowl. Spread in an even layer on a large baking sheet. Roast for 15 minutes.

3. Meanwhile, place flour in a shallow dish. Transfer 2 teaspoons flour to a bowl and whisk in broth; set aside. Season chicken with remaining 1/4 teaspoon each salt and pepper. Dredge chicken in flour, shaking off excess.





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