One-Pot Dijon Roasted Chicken with Carrots & Potatoes

This one-pot miracle dinner is the very definition of comfort food. Easy, simple and full of flavor. Au jus is a traditional French technique which refers to the concentration of flavors released by meats and vegetables while cooking. This forms a pan sauce that can be served with the dish. It’s a simple trick to maximize flavor and impress your friends and family with your classical French cuisine skills! Root vegetable crops – such as the carrots and potatoes featured in this dish – are in season in the fall. When stored in a cool, dry place, these veggies can last for long periods of time, making them ideal crops to eat throughout the fall and into winter. Remember to leave the skin on when preparing these veggies for a little nutritional boost!

Cooking Terms

  • Shimmering

    Oil begins to shimmer when its heated above 300°F. It obtains a shiny, glistening look and a flowy texture, like water as it coats the bottom of the pan.

  • Deglaze

    Use liquid to remove and dissolve browned food residue from a pan to flavor sauces, soups & gravies.

  • (Au) jus

    "With juice" juices obtained from cooking or roast- ing meats, vegetables, and more; Reused as a sauce or gravy to add more flavor.

Ingredients

  • 1/3 cup dijon mustard
  • 1 each lemon
  • 16 sprig thyme
  • 6 each cloves garlic
  • 4 each potatoes
  • 4 each carrots
  • 2 each packs of chicken quarters
  • 1 tbsp butter

From Your Home

Salt
Black pepper
Olive or canola oil

What You Need

Dutch oven or large pot

Per Serving

Calories: 530

Carbs: 43

Fat: 22

Protein: 33

Tips

  • Chicken Quarter Cuts

    Preparing alternative cuts of meat, like chicken quarters, may seem intimidating at first; however, with a little practice you can utilize these cuts of meats to their full potential and save a little money along the
    way (they’re typically less expensive than more mainstream cuts
    of protein, like chicken breasts). Searing the chicken quarters with the skin on (Step 2) helps lock in moisture leading to a juicy, flavorful cooked chicken quarter. Remove the skin before eating to cut ~70 calories and ~4 grams of saturated fat per serving.

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Steps

Mise En Place

Read through the entire recipe before getting started. Preheat oven to 375ºF. Wash and dry all produce. Press garlic cloves with flatside of knife until smashed. Remove ends from shallots, peel and thinly slice into halfmoons. Cut potatoes in quarters, then slice into ¼” pieces. Remove ends from carrots, cut into HALF and in HALF again to form quarters. Cut lemon into ¼” slices. Tear any thick, woody stems from thyme, tender stems may remain. Remove chicken from packages. Rinse and pat dry.

Sear Chicken

In a large Dutch oven or large pot, heat 2 Tbsp. oil until shimmering. Season chicken with salt and pepper. Add 2 chicken quarters, skin-side down and sear over high heat undisturbed until skin is golden brown and crispy, 3-4 min. Flip and repeat on other side for 3-4 min more. Transfer to a plate. Repeat with remaining chicken quarters.

Make Sauce

Add butter to pot and melt. Add garlic and shallot and cook over moderately-high
heat, stirring occasionally, until tender and beginning to brown 2-3 min. Add Dijon mustard and cook, stirring, until its oils begin to separate, 2-3 min. Add thyme and 3/4 to 1 cup of water to deglaze pan and cook, scraping up any brown bits on the bottom.

Prepare Roast

Add potatoes, carrots and lemon to the pot and stir to coat with sauce. Return chicken to pot, nestling it in with the vegetables.

Roast in Oven

Cover and transfer to oven. Bake for 40-45 min, basting every 10 min until chicken is fully cooked and vegetables are tender. Remove from oven.

The USDA recommends cooking chicken to an internal temperature of 165° F.

Plate Your Dish

Divide chicken between four plates. Serve with potatoes and carrots. Drizzle thyme–mustard jus from the pan on top. Enjoy!