the goods:
3 to 5 carrots (number depends on family size), peeled, halved crosswise then lengthwise
2 large onions, quartered, layers separated
1 tablespoon olive oil
2 to 4 bone-in, skin-on chicken breast halves
1 tablespoon Dijon mustard
1 teaspoon dried Herbes de Provence
1/2 cup fresh parsley, chopped
2 tablespoon fresh lemon juice
Preheat oven to 475 degrees. On a rimmed baking sheet, toss carrots and onions with oil. Push vegetables to sides of sheet, and place chicken in center. Using your fingers, carefully loosen skin. In a small bowl combine Dijon and Herbes de Provence. Spread mixture under skin. Season chicken and vegetables with salt and pepper.
Roast until an instant-read thermometer inserted in thickest part of chicken registers 165 degrees, 30 to 35 minutes. Transfer chicken to a serving platter, and loosely tent with aluminum foil to keep warm.
Gently toss vegetables and return to oven for about 10 minutes more. Remove from oven, add parsley and lemon juice, and toss. Serve chicken alongside veggies.
do you have to do the bone in chicken - or can i make these with chicken breasts with no bone? I hate chicken with bones!!! xooxox love you and love trying out your recipes
ReplyDeleteMy husband hates bones too, but he LOVED this chicken. You don't have to use chicken with bones, it just helps to keep the breasts moist. For boneless chicken breasts, just reduce the cooking time by about 5 to 7 minutes.
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