One-Pot Dijon Roasted Chicken with Carrots and Potatoes
This one-pot miracle dinner is the very definition of comfort food. Easy, simple, affordable, and full of flavor.
  • CourseMain Dish
  • CuisineBudget-friendly, Gluten-free
Servings
4servings
Servings
4servings
Ingredients
  • 1pkg. chicken leg quarters or bone-in thighs
  • 2 medium potatoes
  • 2 large carrots
  • 4cloves of garlic
  • 1 medium lemon
  • 1/3cup Dijon mustard
  • 1Tbsp. dried thyme
  • 1/2 small white onion
  • 1Tbsp. butter
  • 1Tbsp. olive oil
  • 1pinch salt and pepper, to taste
Instructions
  1. Wash and dry all produce. Preheat oven to 375 degrees. Press garlic cloves with the flat side of your knife until smashed. Remove ends from onion, peel and thinly slice into half-moons. Cut potatoes into quarters, then slice into ½-inch pieces. Remove ends from carrots, cut in half and then in half again to form quarters. Cut lemon into ¼-inch slices. Remove chicken from package and pat dry.
  2. In a large Dutch oven or large pot, heat 2 tablespoons of olive 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 minutes. For chicken quarters: flip and repeat on other side for 3-4 minutes more. Transfer to a plate. For chicken thighs: Transfer to a plate after first side/3-4 minutes.
  3. Add butter to pot and melt. Add garlic and onion and cook over moderately high heat, stirring occasionally, until tender and beginning to brown, 2-3 minutes. Add Dijon mustard and cook, stirring, until its oils begin to separate, 2-3 minutes. Add thyme and ¾ cup water to deglaze pan and cook, scraping up any brown bits on the bottom.
  4. Add potatoes, carrots and lemon to the pot and stir to coat with sauce. Return chicken to pot, nestling it in with the vegetables.
  5. Cover and transfer to oven. Bake for 30-35 minutes, basting every 10 minutes until chicken is fully cooked and vegetables are tender. Remove from oven.
  6. Divide chicken between four plates. Serve with potatoes and carrots. Drizzle thyme-mustard jus from the pan on top. Enjoy!
Recipe Notes

Recipe provided by East Side Table as part of our Budget Cooking series. 

Alterations

• Substitute your favorite vegetables for the carrots and potatoes! Winter squash, parsnips or turnips would all be delicious. Add to the pan in step 4 as you would the carrots and potatoes.
• Other herbs such as rosemary or sage would work just as well with the Dijon jus.

One-Pot Dijon Roasted Chicken with Carrots and Potatoes
Print Recipe
This one-pot miracle dinner is the very definition of comfort food. Easy, simple, affordable, and full of flavor.
  • CourseMain Dish
  • CuisineBudget-friendly, Gluten-free
Servings
4 servings
Servings
4 servings
Ingredients
  • 1 pkg. chicken leg quarters or bone-in thighs
  • 2 medium potatoes
  • 2 large carrots
  • 4 cloves of garlic
  • 1 medium lemon
  • 1/3 cup Dijon mustard
  • 1 Tbsp. dried thyme
  • 1/2 small white onion
  • 1 Tbsp. butter
  • 1 Tbsp. olive oil
  • 1 pinch salt and pepper, to taste
Servings: servings
Units:
Instructions
  1. Wash and dry all produce. Preheat oven to 375 degrees. Press garlic cloves with the flat side of your knife until smashed. Remove ends from onion, peel and thinly slice into half-moons. Cut potatoes into quarters, then slice into ½-inch pieces. Remove ends from carrots, cut in half and then in half again to form quarters. Cut lemon into ¼-inch slices. Remove chicken from package and pat dry.
  2. In a large Dutch oven or large pot, heat 2 tablespoons of olive 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 minutes. For chicken quarters: flip and repeat on other side for 3-4 minutes more. Transfer to a plate. For chicken thighs: Transfer to a plate after first side/3-4 minutes.
  3. Add butter to pot and melt. Add garlic and onion and cook over moderately high heat, stirring occasionally, until tender and beginning to brown, 2-3 minutes. Add Dijon mustard and cook, stirring, until its oils begin to separate, 2-3 minutes. Add thyme and ¾ cup water to deglaze pan and cook, scraping up any brown bits on the bottom.
  4. Add potatoes, carrots and lemon to the pot and stir to coat with sauce. Return chicken to pot, nestling it in with the vegetables.
  5. Cover and transfer to oven. Bake for 30-35 minutes, basting every 10 minutes until chicken is fully cooked and vegetables are tender. Remove from oven.
  6. Divide chicken between four plates. Serve with potatoes and carrots. Drizzle thyme-mustard jus from the pan on top. Enjoy!
Recipe Notes

Recipe provided by East Side Table as part of our Budget Cooking series. 

Alterations

• Substitute your favorite vegetables for the carrots and potatoes! Winter squash, parsnips or turnips would all be delicious. Add to the pan in step 4 as you would the carrots and potatoes.
• Other herbs such as rosemary or sage would work just as well with the Dijon jus.

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