Quick Roast Chicken & Root Vegetables

Name: Quick Roast Chicken & Root Vegetables
Prep time: 1 h 38 min
Cook time: 1 h 38 min
Total time: 1 h 38 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams baby potatoes, quartered; 680 grams bone-in chicken breasts each), skin and fat removed, cut in half crosswise; 1 Tbsp Dijon mustard; 59 milliliters all-purpose flour; 1 Tbsp chopped fresh marjoram or 1 tsp dried; 237 milliliters reduced-sodium chicken broth; 2 Tbsps extra-virgin olive oil, divided; 1 teaspoons freshly ground pepper, divided; 1 teaspoons salt, divided; 1 large shallot, chopped; 454 grams turnips, peeled and cut into 1/2-inch chunks; 2 teaspoons red- or white-wine vinegar

Quick Roast Chicken & Root Vegetables is a dairy free main course. One serving contains 424 calories, 42g of protein, and 12g of fat. This recipe serves 4. If you have baby potatoes, pepper, marjoram, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 38 minutes.