Herbed Chicken Breasts atop Winter Root Vegetable Salad

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Quick Facts:

Serves 6

Ingredients:

For the chicken:
6-6oz boneless, skinless chicken breast halves, trimmed
4 Tbsp extra virgin olive oil
2 Tbsp coarse dijon mustard
2 tsp lemon juice (about ½ fresh lemon)
2 cloves garlic, minced or pressed
2 Tbsp fresh basil leaves, finely chopped
2 Tbsp fresh chives, finely chopped
1 Tbsp fresh rosemary leaves, finely chopped
1 Tbsp fresh thyme leaves, finely chopped
½ tsp freshly ground black pepper
1 tsp kosher salt

For the vegetables:
1 bunch radishes, cleaned
1 lb thin carrots, peeled and cut in 1” wedges
10 small mixed color potatoes or fingerlings, washed and halved (quarter if larger)
¼ c olive oil
Salt and pepper, to taste

Directions:

For the vegetables:
1. Preheat oven to 400°. Set the rack to 2 slots below the top.
2. Toss all the vegetables in a large roasting pan with the ¼ cup of olive oil, season with salt and pepper and place them in the preheated oven. Roast until just tender when pierced and beginning to brown, tossing occasionally with a spatula, about 30 – 45 minutes.
3. Remove vegetables from oven.
4. Proceed with chicken baking instructions.

For the chicken:
1. Pat chicken dry with paper towels.
2. In an baking dish, mix all the remaining ingredients for the chicken together thoroughly to make a paste. Remove half of the dressing and reserve for the vegetables. Add the chicken breasts and rub them all over with the herb paste and allow them to stand for ½ hour, or refrigerate overnight.
3. Preheat the broiler. Set the rack on the 3rd level below the broiling unit and place the breasts on a broiler pan.
4. Pat as much of the marinade on the breasts as possible and lay them on the grill. Cook the chicken breasts to an internal temperature in the thickest part of 150° on an instant-read thermometer, about 5 minutes per side.
5. Toss reserved dressing with the roasted vegetables,
6. To serve, slice breasts crosswise and slightly at an angle into thin, flat stips and fan over warm roasted root vegetables. Drizzle with a little of the remaining mustard vinaigrette if desired.

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