OnePotDijonRoastedChicken

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 its 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

Cooking Instructions

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Step 1: MISE EN PLACE

Read through the entire recipe before getting started. Preheat oven to 375ºF. Wash and dry all produce. Press garlic cloves with flat side of knife until smashed. Remove ends from shallot, peel and thinly slice into half moons. Cut potatoes in quarters, then slice into¼" 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 package. Rinse and pat dry.

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Step 2: SEAR CHICKEN

In a large Dutch oven or large pot, heat 2 Tbsp. oil until shimmering. Season chicken with salt and pepper. Add chicken, 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.

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Step 3: MAKE SAUCE

Add butter to pot and melt. Add garlic and shallot and cook over moderately-high heat, stirring occasionally, until tender and begin to brown 2-3 min. Add Dijon mustard and cook, stirring, until its oils begin to separate, 2-3 min. Add thyme and ¼ cup of water to deglaze pan and cook, scraping up any brown bits on the bottom.

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Step 4: 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.

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Step 5: ROAST IN OVEN

Cover and transfer to oven. Bake for 30-35 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.

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Step 6: PLATE YOUR DISH

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