Baked Chicken Breast with Herbed Root Vegetables

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Quick Facts:

Makes 4 servings

Ingredients:

2 split chicken breasts (about 3 lbs) skin on, bone in
6 tbsp butter, room temperature
4 tbsp whole grain mustard
4 cloves of garlic, minced
4 tbsp chives, minced
2 tsp fresh rosemary, finely chopped
1 tsp salt
1/2 tsp black pepper
1/4 cup dry white wine
1 lb Yukon gold potatoes, sliced into 1/2 in coins
1 lb carrots, peeled and sliced into 1/2 in coins
1/2 lb radishes, trip tops & roots
1 tbsp canola oil

Recipe Description:

This is the featured recipe from this quarters Cooking School. View our schedule and learn more about our exciting classes this quarter.

Directions:

1. Preheat the oven to 275F. Remove the chicken from the refrigerator and allow it to come close to room temperature.
2. In a small bowl, stir together the butter, mustard, garlic, chives, rosemary, salt and pepper.
3. Pat the chicken dry on both sides with a clean paper towel. Smear half of the butter mixture over the chicken. If the meat is too cold, the butter will not stick. Place chicken in a casserole dish and pour wine around the bottom.
4. Cover tightly with foil. Bake the chicken in the preheated oven for 60 minutes.
5. While the chicken is baking, prepare your vegetables. Toss your potatoes, carrots, and radishes with canola oil and sprinkle with salt and pepper.
6. Prepare a baking sheet(s) with parchment paper. Spread vegetables in a single layer on one or two baking sheets making sure that the vegetables aren't crowding one another (so they roast, rather than steam).
7. After 60 minutes, remove the foil from the chicken, baste with the juices that have collected on the bottom, and raise the oven's temperature to 425F. Bake the chicken at 425f for 12 minutes uncovered, or until the skin is golden. Remove the chicken from the oven and let rest for 5-10 minutes in the pan.
8. While your meat is resting, roast the vegetables until they are fork-tender, about 15 minutes.
9. Pull the meat from the bone and slice the breasts. Reserve the juices from the bottom of the casserole dish for serving.
10. When the vegetables are fork-tender, remove them from the oven and toss with the remaining butter mixture.
11. Serve the chicken, sliced and warm drizzled with the roasting juices, alongside the roasted vegetables.

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