One-Dish Dijon-Herb Roast Chicken with Root Vegetables

By gocatgo

Ingredients

• 1/4 cup olive oil
• 1/3 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

Details

Adapted from thescrumptiouspumpkin.com

Preparation

Step 1

Preheat the oven to 485 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. Roast the vegetables (uncovered) in the oven for about 20 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 (uncovered). Allow the chicken to cook for about 12 minutes, or until the Dijon-Herb mixture begins to turn golden brown and the chicken is cooked through. Serve.