Pan-Roasted Chicken With Vegetables And Dijon

Name: Pan-Roasted Chicken With Vegetables And Dijon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 fingerling or yellow new potatoes, scrubbed; 3 large carrots, 2 peeled and cut into 1-inch; chunks, 1 roughly chopped, divided; Kosher salt; 16 brussels sprouts, split in half; Freshly ground black pepper; 4 tablespoons extra-virgin olive oil, divided; 1 whole chicken (about 4 pounds), cut into; , backbone reserved; 1 cup dry white wine; 1 whole onion, split in half; 1 stalk celery, roughly chopped; 3 to 4 sprigs fresh sage; 2 bay leaves; 2 cups; or store-bought low-sodium chicken stock; 1 medium shallot, thinly sliced; 2 tablespoons minced fresh parsley leaves; 2 tablespoons unsalted butter; 1 tablespoon Dijon mustard; 1 tablespoon juice from 1 lemon; 2 teaspoons fish sauce

Servings: persons

16 fingerling or yellow new potatoes, scrubbed
3 large carrots, 2 peeled and cut into 1-inch
chunks, 1 roughly chopped, divided
Kosher salt
16 brussels sprouts, split in half
Freshly ground black pepper
4 tablespoons extra-virgin olive oil, divided
1 whole chicken (about 4 pounds), cut into
, backbone reserved
1 cup dry white wine
1 whole onion, split in half
1 stalk celery, roughly chopped
3 to 4 sprigs fresh sage
2 bay leaves
2 cups
or store-bought low-sodium chicken stock
1 medium shallot, thinly sliced
2 tablespoons minced fresh parsley leaves
2 tablespoons unsalted butter
1 tablespoon Dijon mustard
1 tablespoon juice from 1 lemon
2 teaspoons fish sauce

1
Adjust oven rack to center positon and preheat oven to 450u00b0F. Place potatoes and faux tourne carrots in a medium saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, about 10 minutes. Drain and transfer to a large bowl. Add brussels sprouts, season with salt and pepper, toss with 2 tablespoons olive oil, and set aside.
2
Transfer chicken backbone to now-empty saucepan. Add roughly chopped carrot, onion, celery, sage, and bay leaves. Set aside. Season chicken pieces thoroughly with salt and pepper.
3
Heat 1 tablespoon oil in a large cast iron skillet and over high heat until lightly smoking. Add chicken pieces skin side-down and cook, moving chicken as little as possible, until chicken skin is rendered and deep golden brown, 8 to 12 minutes, reducing heat if smoking excessively. Flip pieces as they finish and lightly brown second side, about 3 minutes longer. Transfer browned chicken pieces to a plate and set aside.
4
When all chicken is browned, add white wine to skillet and scrape up any browned bits with a wooden spoon. Transfer white wine to saucepan with chicken backbone. Pour in any juices that have accumulated on the chicken resting plate and wipe out skillet with a paper towel.
5
Add stock to pot with chicken backbone. Bring to a simmer over high heat, reduce to lowest setting, cover, and let gently bubble while the chicken roasts.
6
Add remaining tablespoon oil to skillet and heat over high heat until lightly smoking. Add vegetable mixture. Top with chicken pieces, skin side-up. Transfer to oven. Roast until chicken breast pieces register 150u00b0F and chicken legs register at least 165u00b0F on an instant read thermometer, removing pieces and transferring them to a clean plate as they finish roasting, 20 to 45 minutes total.
7
When all the chicken pieces have finished roasting, add shallots to skillet with the vegetables and toss to combine. Return to oven and continue roasting, flipping vegetables occasionally, until vegetables and shallots are browned all over, about 10 minutes. Remove skillet from oven, add parsley, toss to coat, then place chicken directly on top of vegetables.
8
Strain simmering chicken broth mixture into a small saucepan or bowl. Whisk in butter, dijon mustard, lemon juice, and fish sauce. Season jus to taste with salt and pepper. Serve chicken and vegetables immediately, serving jus at the table.

583

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 16 fingerling or yellow new potatoes, scrubbed, 3 large carrots, 2 peeled and cut into 1-inch, chunks, 1 roughly chopped, divided, Kosher salt, and more.

Yes, Pan-Roasted Chicken With Vegetables And Dijon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!