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roast chicken & root veggies w/ shallot sauce

(1 rating)
smonfils avatar
Recipe by
sherry monfils
@smonfils
worcester, MA

My dad taught me how to make this awesome chicken. The shallot sauce really enhances the taste of the chicken and root veggies. Great for a Sunday dinner for two!

(1 rating)
yield 2 serving(s)
prep time 20 Min
cook time 50 Min

Ingredients For roast chicken & root veggies w/ shallot sauce

  • 1 lb
    turnips, peeled, cut into 1/2" chunks
  • 1 lb
    baby potatoes, quartered
  • 2 Tbsp
    olive oil
  • 1 tsp
    dried marjoram
  • 3/4 tsp
    salt
  • 1/4 tsp
    pepper
  • 1/4 c
    all purpose flour
  • 1 c
    chicken broth
  • 2
    bone-in chicken breasts, cut in 1/2 crosswise
  • 1 lg
    shallot, chopped
  • 1 Tbsp
    dijon mustard
  • 2 tsp
    red wine vinegar

How To Make roast chicken & root veggies w/ shallot sauce

  • 1
    Heat oven to 500. Toss in bowl, turnips, potatoes, 1 tbsp oil, marjoram, 1/2 tsp salt and 1/4 tsp pepper. Spread evenly on lg baking sheet. Roast 15 mins.
  • 2
    Place flour in shallow bowl, take 2 tsp of flour and put in a small bowl, whisk into the small bowl, the chicken broth. set aside. Season chicken w/ remaining salt and pepper. Dredge in flour. Heat 1 tbsp oil in lg skillet over medium heat. Brown chicken on all sides. Remove from heat. Take veggies out of oven and stir.
  • 3
    Place chicken in each corner of baking sheet. Roast 30 mins. or until juices run clear. Place a skillet over medium heat. Add shallots, cook 1 mins, stirring. Whisk reserved broth/flour mix into pan. Bring to a boil. Cook, stirring until reduced by 1/2. Stir in mustard and vinegar. Serve sauce w/ chicken and veggies. Or spoon sauce over chicken right before serving.
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