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

Quick Roast Chicken and Root Vegetables is an inexpensive source of lean protein, potassium and fiber.


Photo By Povy Kendal Atchison

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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