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Pan Roasted Chicken with Carrots and Potatoes

Roasted chicken with roasted carrots, potatoes and lemons topped with a creamy pan velouté.
Difficulty: Easy
Time: 45-50 Minutes
This dish is Gluten-Free
Calories: 553 Fat: 20g Carbs: 49g Protein: 43g

Velouté is one of the 6 mother sauces in traditional cusine. Our velouté is pan gravy made from vegetable broth and half & half thickened with a gluten free flour.

Ingredients
Chicken breast
Butter
Half & Half
Carrot
Gluten free flour
Thyme
Lemon
Parsley
Vegetable Broth Base
Featured Ingredient Partners:
Red Potatoes: Hugh's Garden

Cooking terms for this recipe

Slurry A liquid mixture of water, broth or milk combined with a thickening agent like flour, cornstarch or arrowroot.
Roast To cook food with dry heat in an oven or over a fire.
Simmer To stew gently below or just at boiling point.

What you need

Large oven safe sauté pan

Cooking Instructions

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Step 1: MISE EN PLACE

Pre heat oven to 425ºF. Read through the entire recipe before getting started. Wash and dry all produce, scrub potatoes well. Peel and slice carrots in quarters lengthwise. Cut potatoes into quarters. Remove thyme leaves from stem and chop. Remove parsley leaves from stem and chop. Cut the lemon into 8 thin slices. Remove chicken from the package, rinse and pat dry.

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Step 2: SEAR THE CHICKEN

In a medium sauté pan over medium high heat add 1 Tbsp. of oil. Season the chicken with a pinch of salt and pepper. Sear for 2 minutes on each side. Just long enough to brown the chicken but not cook all the way through. Turn off heat and remove chicken from the pan and set aside.

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Step 3: ROAST THE VEGETABLES

In the same pan that you seared the chicken in place the carrots and potatoes cut side down in the pan. Sprinkle with the chopped thyme and place in the oven. Roast for 10 minutes. Add the chicken to the top of the vegetables, top with lemon slices and roast for an additional 10-12 minutes. Remove the chicken and vegetables from the pan, place on a plate and cover to keep warm. While the vegetables are roasting move on to step #4, make the slurry. USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 4: MAKE THE SLURRY

In a large measuring cup or medium bowl dissolve the vegetable broth base with 1 cup of warm water. Add the half & half along with the gluten free flour and mix well to combine.

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Step 5: MAKE THE VELOUTE

Place the now empty sauté pan back on the stove over medium heat. Stir the slurry mixture and add to the pan scraping the bottom of the pan to get all of the yummy little food bits. Bring to a simmer and cook for 3-4 minutes to reduce and thicken.

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Step 6: PLATE YOUR DISH

Divide the vegetables between two plates and top with the chicken either whole or sliced. Drizzle with the pan sauce and garnish with chopped parsley. Enjoy!