One-Pot Dijon Chicken with Carrots & Potatoes
Tender roasted chicken leg quarters with potatoes, carrots and a lemony-Dijon mustard au jus.
Time:
40 - 45 minutes
This dish is Gluten-Free
Calories: 710
Fat: 39
Carbs: 43
Protein: 44
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!
Ingredients
Dijon mustard
Lemon
Thyme
Garlic
Potatoes
Carrot
Shallot
Chicken quarters
Butter
Cooking terms for this recipe
Shimmering
A description of flowing and shiny oil that is nearing its smoke point; an indicator your oil is very hot.
Deglaze
To dissolve the small particles remaining in a pan by adding liquid and heating.
Baste
To coat in a liquid, juices, or melted fat to keep moist during the cooking process.
Au jus
"With juice" juices obtained from cooking or roasting meats, vegetables, and others reused as a sauce or gravy to add more flavor.
What you need
Dutch oven or large pot